SWEEPING VISTAS
Catherine Donaldson has represented the Sotheby’s International Realty brand for over 16 years. Her commitment to the brand is FIERCE. Call her today to discover why.
DONALDSON GROUP THE
82 Plantation House Drive PRICE UPON REQUEST
82 Plantation House Drive is constructed atop a high crest that descends to arguably one of the best salt marsh estuaries in the Lowcountry. The property offers sweeping vistas of the Colleton River from nearly every room in the estate. A most exquisitely executed renovation has just been completed, adding additional square footage and a level of quality that is exemplary. The perfect home, offering the perfect view, sets a standard for waterfront estates in the Lowcountry.
THIS THANKSGIVING WE ARE REMINDED HOW GRATEFUL WE ARE TO OUR EMPLOYEES, GUESTS, VENDORS AND OWNERS! WE MAKE A GREAT TEAM!
the team
What
is your
favorite cooking appliance or gadget ?
“The Pioneer Pan from Cast-A-Way Carbon. It’s a million times better than cast iron.”
- LORI
“My trusty two-burner gas grill, especially after a day at the beach.”
- LANCE
“The GreenPan Mini 5 " egg pan has really elevated my egg sandwiches.”
- JEREMY
“My combination microwave/air fryer/ convection oven.”
- CHARLES
“Our blender. It gets used daily. We love our smoothies in this house.”
- ASHLAN
“Tofu press for the win! There's nothing worse than soggy tofu.”
- BAILEY
“My hands. Never been broken, don't need batteries, and I can get away with not washing them, sometimes.”
- SHEILA
“A really sharp knife.”
- REBECCA
“My juicer. One pineapple, two cucumbers and a hefty squeeze of lime blend together to create pure heaven in a glass.” - LAUREN
“Countless fried green tomatoes from my Grammie’s vintage iron skillet.”
- MARCI
“My husband.”
- LISA
“My blender for making smoothies.”
- LEAH
“Oster blender. Healthy smoothies in a minute.”
- BRUCE
PUBLISHER
Lori Goodridge-Cribb (Local since 1986) lori.goodridge@wearelocallife.com
EDITOR-IN-CHIEF
Lance Hanlin (Local since 2007) lance.hanlin@wearelocallife.com
ART DIRECTOR / DESIGNER
Jeremy Swartz (Local since 2003) jeremy.swartz@wearelocallife.com
DESIGNER
Charles Grace (Local since 1997) charles.grace@wearelocallife.com
AUDIENCE & CONTENT DEVELOPMENT
Ashlan Saeger (Local since 2016) ashlan.saeger@wearelocallife.com
EDITORIAL ASSISTANT
Bailey Gilliam (Local since 2020) bailey.gilliam@wearelocallife.com
EDITORIAL ASSISTANT
Sheila Paz (Local since 2021) sheila.paz@wearelocallife.com
SALES REPRESENTATIVE
Rebecca Kerns (Local since 1999) rebecca.kerns@wearelocallife.com
SALES REPRESENTATIVE
Lauren Alston (Local since 2019) lauren.alston@wearelocallife.com
SALES REPRESENTATIVE
Marci Atkins (Local since 2018) marci.atkins@wearelocallife.com
PHOTO EDITOR
Lisa Staff (Local since 2003) lisa@lisastaffphoto.com
SUBSCRIPTIONS & FINANCE
Leah Ortega (Local in spirit) leah.ortega@wearelocallife.com
DISTRIBUTION & LIST STRATEGIST
Bruce Wolff (Local since 2002) info@wearelocallife.com
29926 843-802-2258 + LocalLifeSC.com
The Cooking Issue
We’re here to celebrate the vibrant flavors of the Lowcountry, highlighting the beauty of local ingredients and the joy that comes from elevating simple meals into something extraordinary. This issue is our love letter to the art of cooking — where each recipe offers a chance to create, explore and savor. With seasonal dishes and tips from local chefs, our goal is to help transform your kitchen into a warm, welcoming sanctuary, where memories are made, flavors flourish and your passion for cooking is continuously inspired.
for game days or holiday gatherings. Whether you’re cooking
Cook like a pro
and preparing them
For a complete guide to selecting, cooking and enjoying the finest cuts of beef, chicken and pork, turn to page 112.
Explore local cooking demos and hands-on classes
Cooking essentials
Find
Entertainer’s paradise
Create a dream kitchen with high-end appliances Grilling
Solving the grill grate debate and other cooking conundrums
any holiday
Last-minute fixin's Quick and easy holiday dishes to impress in a pinch
A CUT ABOVE Crispy grilled chicken wings are a holiday favorite, shown here with the festive flavors of rosemary, chili and smoky barbecue sauce. Wings are the ultimate crowd-pleaser, perfect
chicken, pork or beef, choosing the right cuts
well can elevate
meal.
Captured
Shannon Smith Hughes
Whisking up memories
Exploring
the flavors and traditions of Lowcountry cooking.
“Cooking is like love. It should be entered into with abandon or not at all.”
- HARRIET VAN HORNE, COLUMNIST
COOKING IN COMFORT
Publisher Lori Goodridge-Cribb is pictured in the newly renovated kitchen of her Hilton Head Island home, where she’s been putting those shiny new appliances to good use, cooking up delicious meals and making the most of her dream space.
SCAN TO SUBSCRIBE
Don’t miss an issue of LOCAL Life. Scan this QR code to subscribe to the upscale lifestyle magazine of Hilton Head Island, Bluffton, Beaufort and beyond.
Growing up, cooking in my family was always an adventure. One of our favorite shows was The Galloping Gourmet with Graham Kerr, and after each episode my mom would whisk us into the kitchen to whip up our own culinary “masterpieces” — bologna and cheese sandwiches, served with Kool-Aid in wine glasses, of course! Those playful kitchen experiments sparked a lifelong passion for cooking. Now, with a beautifully renovated kitchen, I can honestly say my creations taste even better. There's something about a fresh, inviting space that not only fuels creativity but seems to add just a little extra flavor to everything.
In this Cooking Issue we’ve left no stone unturned to ignite your culinary passions. Whether you’re a seasoned cook or just starting your journey, we’ve handpicked something for everyone. From a complete guide to the best cooking classes and schools in the Lowcountry, to top-of-the-line appliances and innovative gadgets that make meal prep effortless, this issue is packed with inspiration.
Make the most of the beautiful November afternoons with our outdoor cooking guide. We’ll even settle the grill grate debate (flat vs. pointy) and tackle other common cooking conundrums.
Discover which seasonal ingredients local chefs and restaurants are showcasing this month — and how you can grow them in your own garden. With many vegetables, like romaine lettuce, at peak freshness, we’ll show you how to go beyond the classic Caesar salad and create something truly special.
Feeling overwhelmed at the meat counter? Our “Meat Your Match” guide is here to help you confidently select, cook and savor every cut of beef, chicken and pork.
Need last-minute holiday party ideas? We’ve got you covered with recipes that will save the day. Plus, indulge in one local family’s cherished dessert recipes — sweet treats inspired by flavors from around the globe.
Fuel your appetite with our ultimate guide to local food trucks, which have taken the Lowcountry by storm. Discover which trucks are serving up the best meals on wheels and where to find them. Our 5-Minute History series explores Hilton Head's 3,000-year culinary evolution, from Native American traditions to the Southern cuisine we enjoy today.
Remember, whether you're whipping up a childhood favorite or mastering a new technique, the joy of cooking is always in the journey — and a little creativity (or Kool-Aid in a wine glass) never hurts. Happy cooking, and bon appétit!
LORI GOODRIDGE-CRIBB PUBLISHER lori.goodridge@wearelocallife.com
Fried bologna sandwich
A fried bologna sandwich is a classic comfort food that takes us back to simpler times. Whether you need a quick lunch or are craving a late-night snack, this easy-to-make sandwich is a perfect way to enjoy an old-school favorite with a little modern flair.
INGREDIENTS
4 slices thick-cut bologna
4 slices cheddar cheese
2 leaves iceberg lettuce, shredded
4 slices white sandwich bread
2 tablespoons butter
2 tablespoons mayonnaise Mustard (optional)
Salt and pepper, to taste
DIRECTIONS[1] To fry the bologna, heat 1 tablespoon of butter in a skillet over medium heat. Fry bologna for 2-3 minutes per side until crispy. Add a slice of cheese on each during the last minute. Remove and set aside. [2] Melt the other tablespoon of butter in the skillet, and toast bread until golden brown. [3] Spread mayo on toasted bread. Layer lettuce, bologna and cheese, and season with salt and pepper. Add mustard if desired.
ROLLING IN STYLE
Have you spotted the LOCAL Life Jeep cruising through town?
This month we parked next to Tracy Moss, owner of The Haven Boutique in Bluffton. Swing by her shop in Old Town to explore a stylish collection of elevated casual women’s clothing and accessories.
contributors
MEET LOCAL CREATIVES BEHIND THE SCENES
LuAnn Winkle Poet
OTHER CREDS: MFA in creative writing FOR THIS ISSUE: Poem, “The Magnetic Force of Memories.” HOMETOWN: East Aurora, New York CURRENT HOME: Hilton Head Island LOCAL SINCE: 2018 HOBBIES: Pickleball, international travel and visiting nursing home residents with my therapy dog, Toby. WHAT ARE YOU WATCHING? Buffalo Bills football. I am a Bills fanatic! WHAT ARE YOU LISTENING TO? Etta James, Jimmy Buffett and Jack Johnson. WHAT ARE YOU READING? Lessons in Chemistry by Bonnie Garmus FAVORITE POEM: Robert Frost's “The Fear of God” WHAT DO YOU LOVE MOST ABOUT THE LOWCOUNTRY? It hasn't snowed once since I moved here. WHAT DO YOU MISS MOST ABOUT NEW YORK? Stunning fall foliage in the Adirondack Mountains, fresh apple cider and real maple syrup. FAVORITE THING TO COOK: Jambalaya for a crowd. FAVORITE THING TO EAT: Anything seafood, especially local catch. FAVORITE THANKSGIVING MEMORY: Baking pies with my mother. SOMETHING ABOUT YOU MOST PEOPLE DON’T KNOW: Until I retired, I spent my life on a farm raising corn, soybeans and wheat.
Carol Iglesias Artist
OTHER CREDS: Oil and pastel pleinair impressionist, juror and instructor. Founding member of the Hilton Head Island Plein Air Painters. Awarded artist residency in Dinan, France. FOR THIS ISSUE: Local art, “A Walk on the Beach.” HOMETOWN: Born in Montreal, Quebec, but lived many years in Virginia. CURRENT HOME: Hilton Head Plantation HOBBIES: Art, plein-air painting and travel are my passions. LOCAL SINCE: 2021 WHAT ARE YOU WATCHING?
Naya Battle Writer and photographer
OTHER CREDS: Senior graphic communications major at Clemson University with a great interest in food science and nutrition. FOR THIS ISSUE: Hot Tech HOMETOWN: Irmo, South Carolina CURRENT HOME: Hilton Head Island HOBBIES: Traveling, playing The Sims 4, cooking, baking and thrifting. WHAT ARE YOU WATCHING? Suits, Jersey Shore and Abbott Elementary WHAT ARE YOU LISTENING TO? Mariah the Scientist, SZA, Doechii and Frank Ocean. WHAT ARE YOU READING? The Four Agreements by Don Miguel Ruiz. FAVORITE LOCAL SPOT: The Litter Box Thrift Store. BUCKET LIST: Visit the local farmers markets and go to the beach to watch the sunset. FAVORITE THING TO COOK: Fresh pasta with homemade Alfredo sauce, basil and sun-dried tomatoes. FAVORITE THING TO EAT: Salmon tibs with extra injera from Desta Ethiopian Kitchen in Atlanta. FAVORITE THANKSGIVING TRADITION: My dad makes a different flavor turkey each year. My favorites so far have been jerk and buttery cajun. SOMETHING ABOUT YOU MOST PEOPLE DON’T KNOW: I went to chess camp the summer before high school.
Pastel Live, the world’s first online pastel conference. WHAT ARE YOU LISTENING TO? Classic and current rock. WHAT ARE YOU READING? The Secret Life of Sunflowers by Marta Molnar. WHAT DO YOU LOVE MOST ABOUT THE LOWCOUNTRY? Beautiful scenery, amazing skies, great weather and wonderful people. WHAT DO YOU MISS MOST ABOUT YOUR HOMETOWN? Water sports on the lake. FAVORITE THING TO COOK: Roasted truffle potatoes or truffle risotto. FAVORITE THING TO EAT: Brownies and oatmeal chocolate chip cookies. FAVORITE THANKSGIVING MEMORY: My husband preparing his traditional Puerto Rican garlic turkey for family in Lima, Peru.
Other cooks in the kitchen ...
PHOTOGRAPHERS Alan Biggs + Kelli Boyd + Arno Dimmling + Corey Gibson + John McManus + Gwen Callas-Miller
A.J. Pierro + Mike Ritterbeck + Lucy Rosen + Lisa Staff + Mary Alice Tartler
WRITERS Daisy Dow + Becca Edwards + Denise Friday + Lola Jarzemsky + Barry Kaufman
Carolyn Males + Margaret Pearman + Leslie T. Snadowsky + Richard Thomas
CONTRIBUTORS Sean Barth + Sarah Beachkofsky-Moore + Amanda Castillo + Marcia Cornell
Heather Edge + Megan Rutan + Jean Meaney Wheatly
Corryne Jackson, Beth Drake,
Lauren Dooley
Fall Styling Tips
The Haven Boutique
Instagram exclusive: Tracy Moss, owner of The Haven Boutique in Bluffton, shares her styling advice for staying chic and cozy as the weather cools. Tune in to the video (@locallifesc) to elevate your fall and winter wardrobe.
1 Make cool stuff at local workshops and hands-on experiences
2
Local chefs share tips for crafting the perfect fall salad
3
Exploring the Lowcountry’s top art galleries
Sign up for LOCAL Life newsletters
Want more LOCAL Life? Have our three newsletters delivered to your inbox each month. The Dish Best local bites for the weekend
The Buzz LOCAL Life’s latest must-reads The Nest Home trends and tips
About the Cover
This month’s cover showcases a glowing brass wok on a gas stove photographed by Vasin Hirunwiwatwong, owner of the Cooking@Home Thai Culinary School in Chiang Mai, Thailand. For those seeking a culinary adventure, consider booking a class at his acclaimed school (cookingathomechiangmai.com) while immersing yourself in the vibrant culture of Chiang Mai. Both SAV and HHH airports offer connecting flights. Nearby villages are known for their traditional crafts, and just a short drive away is Bhubing Palace, the Thai royal family’s summer residence, which is open to the public except during their stay, typically January to March.
“
Pictured left to right – Back row: Alan Perry NMLS# 866734, Susan Smith NMLS# 278903, Aaron Benton NMLS# 1717095, Gina Cavano NMLS# 1182146, and Jason Goldstein NMLS# 2180858. Front row: Tricia Lowman NMLS# 2440257, David Crowell NMLS# 12620, Kim Capin NMLS# 158295, and Clara Good NMLS# 2169516.
local blend
WORD ON THE STREET + COMMUNITY TIDBITS + FAST FACTS + LOCAL LANDMARKS
Cook like a pro
Take your culinary skills to the next level through local demonstrations and hands-on classes.
wWhether you're a kitchen pro or just learning the difference between simmering and boiling, the Lowcountry offers endless opportunities to elevate your culinary skills. From Southern comfort dishes that would impress your grandma to international cuisine you can finally (almost) pronounce, local cooking schools provide fun, hands-on classes where you'll pick up new techniques, recipes and unforgettable experiences. Here’s a roundup of some of the best cooking classes and schools in Beaufort County and beyond.
A taste of Italy
Michael Anthony’s Cucina Italiana 37 New Orleans Road, Hilton Head Island
Step into Italy without needing your passport at Michael Anthony’s Cucina Italiana on Hilton Head. This local favorite offers two kinds of cooking classes: demonstration-style, where you can sip Prosecco while watching the chef do all the work (perfect for those who prefer eating over cooking), and hands-on classes where you’ll actually get to roll up your sleeves and cook like a true Italian. Past themes have included "Hooked on Crab" and "Tuscan Country Cooking," and hands-on classes have revealed the secrets to perfect gnocchi, so you can finally impress your Nonna. For $75 to $120, you’ll enjoy an authentic Italian culinary experience, complete with wine pairings and recipes to recreate at home (or at least attempt). Check out the schedule at michael-anthonys.com
Lowcountry flavors with a French twist
Charlie’s Coastal Bistro 8 New Orleans Road, Hilton Head Island
At Charlie’s Coastal Bistro, cooking classes kick off in the bar because, let’s be honest, everything starts better with a drink in hand. From there Chef Josh Castillo and Chef Joe guide you through a mix of hands-on and demonstration lessons that’ll have you cooking like a pro in no time (or at least feeling like one). Recent classes have featured Lowcountry favorites like shrimp and grits and indulgent butterscotch pudding, and after all that hard “work,” you’ll sit down to a leisurely lunch complete with expertly paired wines by sommelier Margaret Pearman. For $165 you’ll walk away with more than just a full belly — you’ll also get a sneak peek into how the pros master coastal and French cuisine. Check out charliesgreenstar.com for upcoming classes.
Cook your way to wellness
H3 Healthy Kitchen
14 Valencia Road, Hilton Head Island
At Hilton Head Health’s H3 Healthy Kitchen, health-conscious cooking takes center stage — because who says nutritious can’t be delicious? Whether you're rolling up your sleeves in a hands-on class or kicking back with a demonstration, you’ll learn to create meals so wholesome, even your veggies will feel proud. From mastering salmon three ways to whipping up a 15-minute meal that doesn’t involve a drive-thru, the focus is on using fresh, local ingredients to make healthy living more than just a New Year’s resolution. It’s not just cooking — it’s your ticket to a lifetime of feeling like a culinary superhero. Check out hhhealth.com for more details.
Culinary mastery in the Lowcountry
Culinary Institute of the South
1 Venture Drive, Bluffton
The Culinary Institute of the South offers hands-on cooking classes so immersive, you’ll forget you're not starring in your own cooking show. Led by expert instructors in state-of-the-art kitchens, these classes run from 10:30 a.m. to 1:30 p.m. for $150. On Nov. 8 you can channel your inner "Cupcake Queen" with chef Jasmine Stroy-Perry and whip up her famous strawberry shortcake cupcakes (yes, you get to take home a dozen). Then on Nov. 16 pastry chef John Tanner will guide you through the art of pie-making — because nothing says “holiday pro” like nailing that pie crust. Bonus: there’s a pie tasting, and you leave with pies ready to bake at home. To get in on the action, check out tcl.edu
Star of the Starland District
Chef Darin’s Kitchen Table 2514 Abercorn St., Savannah
Just a short drive to Savannah’s trendy Starland District, Chef Darin’s Kitchen Table offers hands-on cooking classes that are as fun as they are educational — think less “boring lecture” and more “laugh while you learn.” With a focus on Southern and coastal cuisine, chef Darin Sehnert’s classes are ideal for anyone who wants to impress their friends or finally stop burning toast. Whether you're tackling Southern comfort food or testing your skills with international dishes, the interactive classes make you feel like a pro (or at least look like one). And with the latest kitchen tech at each station, the only thing you’ll need to bring is your appetite. For more info, visit chefdarin.com
©H3 HEALTHY KITCHEN
©CULINARY INSTITUTE OF THE SOUTH
Sizzle, crackle, pop
GreenPan Elite
Skip the dishes? Yes, please! With GreenPan you can transform dinner seven ways without dirtying seven pans. Swap out the griddle, grill and waffle plates like a pro magician. Nonstick plates? Dishwasher-safe? Yes, and yes! This kitchen gadget has more tricks than your average meal-prepper. greenpan.com. $300
Hot to go
AirHood Wired
Cooking a masterpiece but stuck in a smoky kitchen?
Enter the AirHood — your portable air-cleaning sidekick. It tackles smoke, grease and oil like a pro while you focus on your culinary genius. No more coughing through the kitchen. Now that’s what we call fresh air! airhood.com. $160
All that and a bag of chips
Ninja Foodi Smart XL
Stormy weather canceling your grill day? No problem — this grill and air fryer are doing the work so you don't have to. With a built-in thermometer to make sure your meats hit that sweet spot and an air fryer to crisp up your veggies, the Ninja Foodi Smart XL has your back when the weather doesn’t. Whether it’s a hurricane or just a case of "too lazy to grill," this kitchen sidekick is ready to take over. ninjakitchen.com. $280
hot tech
Upgrade your kitchen game without the stress.
Easy as 1-2-3
Philips Artisan Smart Pasta & Noodle Maker
Why settle for store-bought pasta when you can flex your culinary muscles with homemade pasta at the touch of a button? The Philips Artisan Pasta Maker measures, kneads and shapes your pasta faster than you can say, "Al dente!" Whip up a batch in 10 minutes and impress your dinner guests with pasta so fresh it should come with an autograph. philips.com. $350
One size fits all
Williams Sonoma measuring cups and spoons
Tired of rummaging through drawers full of scattered measuring cups and spoons? We get it. Enter Williams Sonoma's adjustable solution — space-saving, snaptogether tools that fit any ingredient and come out of the dishwasher spotless. That drawer chaos? Gone. williams-sonoma.com. $15
Typhur Sous Vide Station
Ever dreamed of perfect sous vide chicken or speeding up a marinade? The Typhur Sous Vide Station is here for the win. With remote monitoring, a timed schedule and a double-sided water tank, this gadget lets you cook like a pro — without hovering over the stove. Magic in the kitchen just got real. typhur.com. $1,199
Set it and forget it
Gourmia Air Fryer
Why settle for a basic air fryer when you can have 17 functions in one? The Gourmia Air Fryer makes everything from pizza to wings with zero guesswork. Got a crowd? No problem — it fits a whole 12-inch pizza. So go ahead, throw a pizza party and let this gadget do the heavy lifting. gourmia.com. $100
Going against the grain
Zojirushi Home Bakery Virtuoso Plus Squished store bread? Say no more! With the Zojirushi you’ll never have to guess what’s in your loaf again. This bread maker handles everything from sourdough starters to jam, and yes — even cakes. Got dietary restrictions? No problem. Vegan, gluten-free or sugarfree — it’s all in a setting. Fresh bread in 2 1/2 hours? Now that’s breaking bread! zojirushi.com. $400
Hargray is now Sparklight.
Internet that’s always working for you.
Say hello to Sparklight, formerly Hargray! Same great team, new promise: “Always working for you.” We pioneered internet for small towns and cities. Now, with our new name, we’re all about advanced technology, top-notch customer service, and unbeatable connectivity.
We believe connection makes a house a home. As our network grows, we’re more dedicated than ever to delivering fast, reliable internet for years to come.
Feasts & fiction
Cozy reads and recipes for Thanksgiving.
Denise Friday, an avid reader, is a school social worker at Hilton Head Island Elementary School. She is also the mother of twins. As the holiday season draws near, she offers her top reading picks for November to help get you into the festive spirit.
A THANKSGIVING FULL OF GRATITUDE BY KATIE WINTERS
The fifth installment in the Katama Bay Series, this heartwarming novel can stand alone but is best enjoyed when read from the beginning. After her marriage ends, Janine moves to Martha's Vineyard and rekindles her relationship with her mother, rebuilding her life in the process. Two weeks before Thanksgiving, her ex-husband dies unexpectedly, forcing Janine to confront the past, including forgiving her former best friend — the woman he left her for. With themes of healing, forgiveness and family, this book serves up wholesome drama and romance, perfect for the season.
SWEET THANKSGIVING BY J.A. WHITING
A cozy mystery packed with supernatural twists, family warmth and recipes. The Roseland sisters are busy planning the Thanksgiving wedding of Ellie, the third sister to get married. With each sister possessing a unique supernatural power, their plans take a sinister turn when a friend is murdered at a local chef’s book signing. Alongside their cats and the chef himself, the sisters work to uncover the truth and stop the killer before the wedding is ruined.
A delicious mix of mystery, magic and Thanksgiving traditions.
DEBBIE MACOMBER'S CEDAR COVE COOKBOOK BY DEBBIE MACOMBER
Beloved for her heartwarming Cedar Cove series, #1 New York Times bestselling author Debbie Macomber brings the comforts of small-town life into the kitchen. This cookbook is filled with fan-favorite recipes inspired by her fictional town, based on Port Orchard, Washington. Try your hand at corn muffins with raspberries, windy weather grilled-cheese sandwiches or lasagna Bolognese for a crowd — each recipe is steeped in the cozy, communal spirit of Cedar Cove.
THANKSGIVING: HOW TO COOK IT WELL BY SAM SIFTON
If you’re looking to master the art of Thanksgiving, look no further. Sam Sifton, food editor for The New York Times, delivers a step-by-step guide to creating the ultimate Thanksgiving meal. From planning and prepping to mastering the perfect turkey, sides, desserts and even post-dinner leftovers, this cookbook covers everything with clear, helpful advice. Illustrated by Sarah Rutherford, it’s the essential guide for hosting a stress-free and unforgettable Thanksgiving celebration.
DESSERT PERSON BY CLAIRE SAFFITZ
Whether you’re a beginner or a seasoned baker, Claire Saffitz has something sweet for everyone. In this highly praised cookbook, she offers over 100 creative recipes, from apple and grape crumble pie to malted forever brownies. Each recipe is ranked by difficulty, so whether you're looking to whip up something easy or tackle a baking challenge, Saffitz’s thoughtful instructions will guide you through the process with confidence — perfect for bringing something special to your Thanksgiving table and beyond.
Are
How
2024 Forbes Best-ln-State Wealth Management Teams: Awarded January 2024; Data compiled by SHOOK Research LLC based on the time period from 3/31/22–3/31/23 (Source: Forbes.com) The Forbes Best-in-State Wealth Management Teams rating algorithm is based on the previous year’s industry experience, interviews, compliance records, assets under management, revenue and other criteria by SHOOK Research, LLC, which does not receive compensation from the advisors or their firms in exchange for placement on a rating. Investment performance is not a criterion. Selfcompleted survey was used for rating. This rating is not related to the quality of the investment advice and based solely on the disclosed criteria. Wells Fargo Advisors is a trade name used by Wells Fargo Clearing Services, LLC, Member SIPC, a registered
and nonbank
of
mMiles is a stunning husky/ terrier mix with a heart full of love. He and his siblings arrived at the shelter as tiny 3-month-old pups, part of an unexpected litter. Now, at 1.5 years old, Miles is the last of his litter still waiting for a family to call his own. This energetic and playful pup has been attending obedience training, learning to balance his lively spirit with calm routines. Miles is incredibly affectionate, lighting up when he sees his favorite people. He’s even made a few dog pals along the way. With his warm and friendly personality, Miles is sure to make any family feel like they’ve found the perfect companion.
MORE ABOUT MILES
Colors: Black and white Age: 1 1/2 Weight: 53 pounds
Likes: Making new friends and then kicking back to relax. Dislikes: Playing in the hot summer temperatures. Adopt: You can meet Miles from 11 a.m. to 4 p.m. daily at Hilton Head Humane. For more information, call 843-681-8686 or visit his profile at hhhumane.org
COOL CAT: Jayla
Jayla is a striking dilute tortie with light green eyes and a petite 8-pound frame, but it’s her personality that truly shines. She’s the perfect blend of affection and independence, making her the ideal companion for any home. Jayla gets along wonderfully with other cats, and she has plenty of human friends too. Her favorite spot? Snuggled up on a cozy lap, especially near a sunlit window. But don’t let her calm demeanor fool you — Jayla also loves to play and explore. She’s a curious, fun-loving spirit who can’t wait to meet her forever family and settle into a loving home.
Official Mensa®Challenge
MASTER OF THE MIND
Chop to it! It takes a strong mind to solve this Mensa quiz!
1. On a strange planet, the numerical system is such as 12 is half of 20. In that case, what is one-fifth of 25? (How many fingers is it likely that the inhabitants would have?)
2. Which group of letters would logically come next in the series show below?
Z Y W X V U S T R Q O P N M
a) J K b) K J c) K L d) L K
3. The following is simple substitution cryptogram. It doesn't always work out the way the answer indicates, but in general, it is fairly true. Can you give yourself some good advice?
1
4. The following multiplication example uses all the numbers from 0 to 9, once each and only once (except in the intermediate multiplication steps.) Several of the numbers have been filled in to give you a start. Complete the example.
5. The first-grade class was learning about averages. The teachers passed out buttons to children. Bill, Sue, and Candy have an average of 6 buttons each. "If I give Candy 3 more buttons," said the teacher, "she'll have 2 more than the new average." How many buttons did Candy have before she received the 3 additional?
58,401
4. 927 X 63
1. 6. On this, planet, 5 equals 6. The answer to the number of fingers could easily be 12. 2. c) K L (The letters are in pairs, reversed, and then in normal order.) 3. All work makes Jack. a = 1, b = 26, c = 2, d = 25, etc. 5. Candy had 6 buttons.
ARE YOU READY FOR MENSA?
American Mensa is where brilliance belongs – it’s where friendships are forged for life, business connections and opportunities are made, and where brilliant minds find the chance to engage with others in an intellectually stimulating environment. Just for LocalLife readers: Take the Mensa Practice Test for just $5! Visit americanmensa. org/mht and use offer code: Local21. Quiz © 2018 Dr. Abbie F. Salny
Mensa provides official tests and answers to LOCAL Life as part of an exclusive license agreement. Answers are available on LocalLifeSC.com/Mensa ANSWER KEY
If you’ve been looking for a clear and personalized alternative to glasses and contacts, your search is over. As the Lowcountry’s #1 choice for medical and surgical eye care services, Bishop Eye Center is proud to offer superior LASIK services performed by preeminent surgeon Dr. Paul Bell, MD.
The hot list
What to watch, read and listen to in November.
STREAMING
MOVIE THEATERS
Wicked (musical)
NETFLIX Pedro Páramo (fantasy) The rich, atmospheric writing of Juan Rulfo, a key figure in magical realism, takes on new life in this adaptation. Tenoch Huerta stars as Juan Preciado, a grieving son searching for his father, Pedro Páramo (Manuel Garcia-Rulfo), only to encounter unsettling spirits and dark secrets from the past. This visually stunning tale delves into otherworldly mysteries and familial bonds. Release date: Nov. 6
MAX Sweethearts (romantic comedy) As college freshmen, two young adults (Kiernan Shipka and Nico Hiraga) grapple with shedding their high school relationships to move forward. A night of chaos ensues when they’re forced to confront their past before Thanksgiving, leading to a mix of heartbreak, laughter and friendship in this coming-of-age comedy. Release date: Nov. 28
PEACOCK The Day of the Jackal (drama) Eddie Redmayne plays a shadowy hitman wreaking havoc across Europe. With Lashana Lynch’s relentless British intelligence officer hot on his trail, it becomes a thrilling cat-and-mouse chase where both lives are on the line.
Release date: Nov. 7
CBS, FOX, NBC NFL Thanksgiving tripleheader (football) Thanksgiving Day brings a beloved football tradition with three exciting matchups. The Chicago Bears take on the Detroit Lions at 12:35 p.m. on CBS, followed by a fierce NFC East rivalry as the New York Giants face the Dallas Cowboys at 4:30 p.m. on FOX. The day ends with the Miami Dolphins battling the Green Bay Packers at 8:20 p.m. on NBC. Football and feasting — a perfect holiday pairing! Kickoff: 12:30 p.m., Nov. 28
Before Dorothy’s journey, there was the complex friendship between Glinda (Ariana Grande) and Elphaba (Cynthia Erivo). This highly anticipated two-part film adaptation of Wicked brings a vibrant retelling of the untold story from Oz, blending fantasy with cutting-edge visuals.
Release date: Nov. 1
Here (drama)
Robert Zemeckis presents a poignant film set in a single location but spanning millennia. Using AI de-aging technology, Tom Hanks and Robin Wright star as Richard and Margaret Young, tracing generations of lives within one space. It’s a breathtaking exploration of time, place and humanity.
Release date: Nov. 1
Heretic (horror)
In this chilling thriller, two young missionaries (Sophie Thatcher and Chloe East) find themselves trapped in a sinister home owned by Mr. Reed (Hugh Grant). What starts as a routine door-to-door visit turns into a nightmarish fight for survival.
Release date: Nov. 15
BOOKS
Citizen By Bill Clinton (nonfiction)
After more than two decades out of office, former President Bill Clinton reflects on life as a private citizen. In Citizen Clinton offers insights into the major events of the 21st century, viewed from the perspective of someone who once held the highest public office but now experiences them from the outside.
Release date: Nov. 19
Time of the Child
By Niall Williams (fiction)
In the Irish town of Faha, a dedicated doctor and his daughter navigate family obligations, missed opportunities and the impact of caring for an unexpected new arrival. Set in 1962, this heartwarming novel explores the relationship between a father and daughter as they reflect on life’s choices and what truly matters.
Release date: Nov. 19
Military Brat By Pete Masalin (local)
Beaufort author Pete Masalin offers a personal glimpse into the life of a “military brat.” His latest book chronicles growing up in a Navy family and the formative experiences that led him to pursue his own military career.
Release date: Out now
W. A. Hunter Montgomery, Esq.
Since joining the South Carolina Bar in 2002, Hunter Montgomery has specialized in estate planning and probate law, offering free resources to secure clients’ legacies for their families and pets. He enjoys facilitating client support for cherished charities. Actively supporting Bluffton Self Help, Hunter contributes to a community empowered by education, training, and basic needs assistance. Additionally, he helps organizations focused on Alzheimer’s and dementia care, underscoring his commitment to both individual financial security and broader community welfare. Hunter’s work reflects a blend of professional expertise and a deep-seated desire to make a positive impact.
Making an estate plan is a big and important step; a step that no one should take without being fully informed. Our mission and our passion is to make a difference, one family at a time.
When You Get Home By Cole Goodwin (local) Release date: Out now This is Actually Happening Topic:
Thanks Dad with Ego Nwodim Topic: Lifestyle From Zero By Linkin Park (rock) Release date: Nov. 15 Smoky Mountain DNA: Family, Faith & Fables By Dolly Parton (country) Release date: Nov. 15
Songs of a Lost World By The Cure (rock) Release date: Oct. 25
Warsaw, Poland Celebrate Poland’s Independence Day on Nov. 11.
Tokyo, Japan Enjoy the autumnal beauty of Meiji Jingu Gaien Park, where the changing leaves paint a stunning picture.
Relief in action
THE LOWCOUNTRY UNITES FOR HURRICANE HELENE RECOVERY.
In the aftermath of Hurricane Helene, the Lowcountry has once again demonstrated its incredible resilience and strong sense of community. Local governments, nonprofits, businesses and volunteers rallied together to deliver crucial relief to those impacted by the storm. From supply drives to hands-on support, these local heroes are making a lasting difference. Here’s a glimpse of just a few of the many locals who have stepped up to help:
Outside Hilton Head: Organized a donations drive.
Christian Renewal: Drove donated supplies to Asheville.
LUX Medical Spa: Collected donations for the Greater Bluffton Chamber of Commerce's North Carolina relief efforts.
Kaleidoscope Salon: Served as a donation drop-off site.
Greater Bluffton Chamber: Transported donations to Banner Elk, North Carolina.
Maggie & Me: Contributed $1,000 worth of diapers, formula and wipes.
Marsh on the May: Partnered with Woof Gang Bakery and Wine Time to gather donations.
Art Cafe: Functioned as a drop-off point for the community’s relief donations.
Palmetto Moon: Sold hurricane-relief shirts, donating 100% of the proceeds to the American Red Cross.
Groomingdales: Collaborated with Hilton Head Brewing Company to collect pet food and supplies for North Carolina.
Maginnis Orthodontics, Sea Smiles Pediatric Dentistry, and Pediatric Smiles: All three locations served as local drop-off points for hurricane-relief items in the South Georgia area.
Island Rec: Hilton Head Island Recreation Association filled a trailer, van and pickup with donations for North Carolina. They also partnered with Rotary clubs as a drop-off site.
Hilton Head Rotary: Raised $30,000 for essential items and filled a 20-foot trailer with supplies, planning additional trips to North Carolina.
Patel’s Liquor: Donated boxes to Island Rec for packing donations.
TC Backer: Drove donations to North Carolina.
Gillisonville Baptist Church and The Outpost: Both locations in Ridgeland served as drop-off sites.
Cornerstone Church: Partnered with Operation Airdrop, serving as a donation center.
Hilton Head Helicopter Tours: Used its helicopter to deliver supplies via Operation Airdrop.
Woof Gang Bakery and Grooming: Collected supplies to send to its Asheville location.
Kazoobie Kazoos: Gathered donations for relief efforts.
The Charles Condominium: Gathered and sent essential supplies to North Carolina.
The Agency Hilton Head: Collected donations and delivered them for relief aid.
Hilton Head High School: Organized a “hat day” fundraiser, allowing students to wear hats for a $1 donation to support the relief fund.
Beaufort County Animal Services: Delivered donations to North Carolina and organized additional drives.
Joe’s Classic Cuts: Collected donations and personally delivered them to North Carolina, supporting an employee's family impacted by the storm.
Hampton Lake: Organized a neighborhood drive for donations that were sent to North Carolina.
Bluffton Youth Theatre: Acted as a drop-off site for donations.
Gifted: Donated 100% of store sales to hurricane relief efforts through Samaritan’s Purse.
Okatie Elementary: Served as a drop-off site for donations.
Hilton Head Plantation: Partnered with Hilton Head Rotary, filling a trailer with supplies and organizing a community caravan to North Carolina.
Palmetto Hall: Collected donations as a drop-off site.
Sprout Momma: Partnered with Sea Pines Montessori Academy and First Baptist Church Hilton Head for a donation drive.
Volunteers in Medicine (Bluffton clinic): Served as a drop-off location for essential items.
Forsythe: Collected items for a friend to transport to Asheville.
Hilton Head Preparatory School: Collaborated with Hilton Head Rotary as a donation drop-off site.
Hospice Care of the Lowcountry: Supported nonprofit hospices in North Carolina by collecting donations and supplies.
Palmetto Animal League: Collected and delivered supplies in partnership with Lowcountry Paver.
Lawton Stables: Hosting a fundraising event on Nov. 10 to raise funds for hurricane victims.
Taylor’s Landscape Supply: Partnered with Beaufort Regional Chamber and HELP of Beaufort for a donation drive.
Red Truck Men’s Ministry: Collected essentials and sent volunteers to deliver them to North Carolina.
Beaufort County Libraries: Offered temporary library cards to evacuees seeking refuge in the Lowcountry.
Coastal Vet Clinic: Partnered with the ASPCA as a drop-off site for pet supplies.
Sea Pines Immediate Care Center: Operated as a donation-collection site.
Movement Mortgage: Held a supply drive and delivered donations to North Carolina.
Charter One Realty: Hosted multiple drop-off locations in Bluffton, Hilton Head, Beaufort and Pooler.
Coastal Lighting Studio: Held a silent auction to raise funds for Hurricane Helene relief.
Palmetto Dunes: Employees and residents contributed to the Dunes Real Estate donation drive.
Corell Insurance: Employee Brandon Brown worked with various outreach programs to assist survivors.
Community Foundation of the Lowcountry: Their ONE Fund has been accepting donations, giving 99% of funds to local nonprofits assisting hurricane victims.
Burnt Church Distillery: Held a drive to fill their box truck and deliver supplies to North Carolina.
Hilton Head Symphony Orchestra: Partnered with the Hilton Head Rotary as a drop-off location during each Symphony Under the Stars Performances, accepting essential goods.
BEAUFORT COUNTY ELIGIBLE FOR FEMA ASSISTANCE Homeowners and renters in Beaufort County who had uninsured damage or losses caused by Hurricane Helene are eligible to apply for FEMA disaster assistance at DisasterAssistance.gov
Considering a Knee Replacement?
Did you know that celebrities and athletes avoid surgery and fly to Panama, Mexico, or Germany to receive stem cells?
Since 2018, The Fraum Center has helped thousands of patients get their lives back through restorative medicine therapy. If you’ve been considering a knee or joint replacement and have been seeking an alternative to surgery, call our office to book a private consultation today.
Heather Hinshelwood, MD is passionate about healthy living and influencing others to make healthier choices to improve their lives. She focuses on non-surgical solutions to joint replacement surgery.
Hinshelwood, MD
What makes them
local
adjective. lo·cal | lō-kəl
PRESERVING TRADITION
Beyond the kitchen, Carrie Hirsch is the award-winning producer of the documentary Hilton Head Island Back in the Day: Through The Eyes of the Gullah Elders
1: characterized by or relating to position in space: having a definite spatial form or location 2: of, relating to, or characteristic of a particular place: not general or widespread: of, relating to, or applicable to part of a whole 3: primarily serving the needs of a particular limited district of a public conveyance: making all the stops on a route
Carrie Hirsch’s delicious journey of food and family
INSPIRING CULINARY EXCELLENCE Carrie Hirsch serves as the culinary and events coordinator at the Culinary Institute of the South, a division of the Technical College of the Lowcountry dedicated to shaping the next generation of chefs and hospitality professionals.
cCarrie Hirsch, the culinary and events coordinator at the Culinary Institute of the South at Technical College of the Lowcountry, has been serving up delicious dishes and culinary wisdom for years. Along with her son, George, she co-authored The College Man's Cookbook, The College Woman's Cookbook and The College Student's Vegetarian Cookbook, proving that even the most kitchen-challenged students can move beyond microwave meals. Over the years Hirsch has contributed many food articles and generously shared countless recipes with local publications, keeping the Lowcountry well fed and inspired. Her late husband, Butch, was the photographer and videographer for nearly all of her projects, leaving a legacy that makes her work look as good as it tastes. LOCAL Life caught up with Hirsch to dish on her culinary journey, family influences and more.
Q: What sparked your cooking passion?
A: My mother, Martha Braden, was the ultimate home cook. While managing a career in performing concerts and teaching classical piano, she cooked and baked for her family of seven from scratch, including complex recipes like consommé. I was her young sous chef, pulling on her apron strings, observing and being trained to love everything about being creative in the kitchen. I love to enter cooking contests and have been selected as a winner for two national brands. These days I allow myself to create meals based on what’s on hand, a confidence which can only evolve with having spent thousands of hours cooking for family and friends. My recent chilled poached salmon over baby greens with chive
mayonnaise polka dots recipe entry did not win, but I enjoyed the challenge of making a national mayonnaise brand the focus of my submission. However, entering contests is not all sunshine and rainbows. When I missed winning the $5,000 grand prize in the 2016 Wild Wings Cafe’s Battle of the Bones Competition by 27 votes, what I had to say is not fit to print.
Q: What kitchen tools do you consider essential? A: First and foremost, my fire-engine red KitchenAid standing mixer is on my counter at all times because there would be no point in putting it away. Just this week alone, I used it for horseradish edamame mashed potatoes and double chocolate-chunk cookies. My zester, mini whisk, silicone baking mats, manual juicer and biscuit cutter are all easy-reach.
Q: What do you consider your greatest achievement?
A: My sons, Julian and George. I’m so proud of the men they have become and how they very consciously continue to grow personally and professionally. They inspire me with their overall joie de vivre, their adventures to remote and exotic places, making time to read books of true substance and having a deep appreciation for art and culture — although when they were younger, they did not appreciate my “dragging them all around to museums.” I remind them that it paid off in the long run, as now that’s what they enjoy doing.
Q: What is one little-known fact about you?
A: I collect antique bronzed baby shoes. I always wonder what became of those precious babies whose parents bronzed their adorable little shoes. I own a pair from a famous movie star, a President and even a bank robber. Sarah Bernhardt was my parents’ nickname for me because I was so dramatic as a child, and some say that remains unchanged. LL
Local business buzz
NEW VENTURES READY TO MAKE THEIR MARKS ON THE LOWCOUNTRY.
STORY BY SHEILA PAZ
The Lowcountry is buzzing with new energy as a wave of businesses open their doors, offering everything from beauty and wellness to cultural consulting, nonprofit support and mobile veterinary care. Whether you're looking to pamper yourself, connect with the community or care for your pets, these new ventures are making their mark across the region. Here's a look at the latest openings.
Now open
The Bluffs 375 Hope Pond Way, Bluffton
The Bluffs takes a holistic approach to beauty and wellness, offering a range of personalized services from massages and skin treatments to body contouring and scalp rejuvenation. Their expert team is dedicated to helping you refresh your body, revitalize your skin and restore your confidence — allowing you to look and feel your best from head to toe.
Binya Cultural Impact Consulting
556 Spanish Wells Road, Hilton Head Island
Binya Cultural Impact Consulting, founded by sixth-generation Native Islander Lola Campbell, promotes inclusivity and cultural competence through services like assessments, strategic planning and cultural awareness education. Serving clients, from real estate agents to nonprofits, the firm focuses on deepening connections with and preserving the rich heritage of the Gullah community.
Well Pet Mobile Vet wellpetmobilevet.net
Ekedahl Center for Nonprofit Excellence
4 Northridge Drive, Hilton Head Island
The Ekedahl Center for Nonprofit Excellence, in partnership with the Community Foundation of the Lowcountry, strengthens nonprofits by providing essential programs and services. Their mission is to empower organizations to achieve their goals and make a greater impact in the community.
Well Pet Mobile Vet is a mobile veterinary service dedicated to providing affordable, high-quality preventative care and surgery for pets in the Lowcountry. Offering services like wellness exams, vaccinations, heartworm tests and more, they ensure that pets receive the care they need right in their own neighborhoods.
Wander Braga Brazilian Jiu-Jitsu Academy
37 New Orleans Road, Hilton Head Island
What: Led by sixth-degree black belt Wander Braga, this new academy offers Brazilian Jiu-Jitsu classes for all fitness levels. With a focus on building confidence and self-defense skills in a supportive environment, Wander is committed to helping students grow stronger and more self-assured.
Washington Square
25 Minetta Lane, Bluffton Excitement is building at Washington Square, where Palmetto Running Company, Birdie James and Saltwater Studio Pilates have opened their new locations. Palmetto Running Company has closed its previous spot in Plantation Business Park, focusing its efforts on this new chapter, offering the same great service in a fresh, new setting.
Business news
Buc-ee’s and Costco coming to Hardeeville
During the Hilton Head Island-Bluffton Chamber of Commerce’s State of the Region conference on Oct. 3, Hardeeville mayor Harry Williams confirmed two major rumors circulating in the Lowcountry: both Buc-ee’s and Costco are coming to Hardeeville. While specific details are still under wraps, further updates are expected soon. For now, residents can anticipate the eventual arrival of these highly anticipated retailers. Currently the closest Buc-ee’s locations are in Florence and St. Augustine, Florida, while the nearest Costco is in Pooler.
Spartina stands with Asheville
In the aftermath of Hurricane Helene, Spartina’s Asheville location in the Biltmore Historic Village suffered significant damage. Thankfully, all staff members, including the manager, are safe. Founder and CEO Kay Stanley expressed her heartfelt empathy, saying, “Our hearts go out to everyone affected by this storm. We are truly inspired by the strength you’ve shown in the face of adversity and hope that resilience carries you through the challenging year ahead. You have our full support.”
THE MOST ADVANCED SPINE AND JOINT CARE OPTIONS IN THE LOWCOUNTRY
We Keep You
At Beaufort Memorial, our advanced orthopedics and spine care team is committed to helping you be your best and enjoy life without pain.
Whether neck or back pain is slowing you down or your activities are limited due to hip or knee pain, our board-certified specialists will personalize your care using sophisticated diagnostic and treatment options. Our advanced techniques and technologies, including Mako SmartRoboticsTM and VELYSTM robotic-assisted joint replacement, will improve function and relieve pain quickly. Many surgical patients even go home the same day.
Visit BeaufortMemorial.org/Ortho for help addressing your pain.
At Beaufort Memorial you’ll also find:
• Joint preservation therapies
• Numerous non-surgical treatment options
• A personalized approach to restoring mobility and joint function
• Pre-operative education classes that engage patients and caregivers in the healing process
• An Optimization Program that follows you through the process to ensure the best outcomes
• Outpatient and in-home rehab services to get you back to doing what you love faster
Savor the stories
MEET FOUR CREATIVES WHO BRING COOKING TO LIFE HERE IN THE LOWCOUNTRY.
fSTORY BY BARRY KAUFMAN PHOTOGRAPHY BY LISA STAFF
Food is so much more than just what you eat. It’s an art form on par with any great song or painting. Just as you can recall the way a film may have pulled at your heartstrings or the way a novel moved your soul, you remember the way a great meal’s flavors and textures danced on your palate. It lingers on your tongue, the experience of it always tantalizing you to have another helping. And just like music and movies, there are entire subcultures built around food. There are the chefs, whose creativity and passion rival any director or rockstar. There are the foodies, discerning fans who will tell you exactly where to find that next remarkable meal with the same zeal as a film critic reviewing the next best picture winner. These are the faces of food, and our area is blessed with some of the art form’s most ardent practitioners.
Rachel and Michael Lively
iThis local couple turned their love for cooking and hospitality into two flourishing businesses.
It’s a long way from Tulsa, Oklahoma, to Hilton Head Island. And while Rachel and Michael Lively may have physically made that move, they did so as part of a much longer journey. One that started with the couple operating a pediatric therapy practice together, and culminated with them as the best friends to foodies across the Lowcountry. As owners of Le Cookery and Hilton Head Olive Oils and Balsamics, they have cornered the market on everything a culinarian needs, wants and desires.
So how did the two of them go from treating pediatric patients in Oklahoma to researching and curating kitchen tools and developing profiles for carefully aged balsamics on Hilton Head Island?
“We took a sabbatical year on Daufuskie Island to hang out with our kids and get some back porch game-playing time,” said Rachel. “We fell in love with this part of the world so we sold our practice, not knowing what we were going to do next, but ready for a new adventure. We permanently moved to Hilton Head.”
Fortunately, the island’s go-to source for elevated cooking gear, Le Cookery, had just gone on the market. And even more fortunately, the Livelys loved to cook and entertain, always having a heart for hospitality. The Livelys jumped at the chance, despite knowing they’d be in over their heads, at least at first.
“Neither one of us had any retail experience, so there were a lot of late nights,” said Michael. “We’d be up opening boxes at 3 a.m. Ironically, we didn’t have any time to cook. Our kids joked that we bought the stores because we loved to cook so much but that first year we ate a lot of take-out pizza. Now we are back to cooking and exploring new recipes almost every night."
WHERE CHEFS SHOP Rachel and Michael Lively own two Hilton Head Island businesses, Le Cookery and Hilton Head Olive Oils & Balsamics, both located in The Village at Wexford. Le Cookery offers high-end cookware and tabletop pieces from brands like Vietri and Juliska, while Hilton Head Olive Oils & Balsamics provides premium oils, vinegars and their own sauces and marinades.
But the hard work started to pay dividends as the couple fell into the rhythm of retail, and began fine-tuning the offerings.
“We are researchers by nature, and that’s what has helped us be successful,” said Rachel. “We were diving deep into everything in the store asking, ‘What would we use in our kitchen?’ And we built a lot of trust with our customers. If we wouldn’t use it, we don’t sell it.”
They took a decidedly different approach when they bought Hilton Head Olive Oils and Balsamics. Rather than whittling down the number of SKUs, they aggressively expanded their stock.
“When we bought the store, it had 17 flavors. Right now we offer 56 different flavors,” said Michael. “We’ve quadrupled the space and finetuned who we’re ordering from, sourcing our oils and vinegars directly from three families with vineyards and groves in Italy, Greece and Spain."
They now offer popular salad dressingmaking classes, booked months in advance, with more being added to meet demand. Island chefs like Trey Place of Michael Anthony’s are regulars, using their tools and hosting events like Wine Down Wednesdays. Many top local restaurants, including Jazz Corner and Sea Pines Country Club, use their oils and balsamics in their dishes. "Memories are made around the table, and we love helping customers build those traditions," said Rachel.
Cooking for life Welcome
Dr. Lunsford!
We are thrilled to welcome Tristan Lunsford, DMD, to our practice! A Detroit native, Dr. Lunsford practiced dentistry in Chicago before moving to the Lowcountry to join our incredible team. He is kind, patient, and talented at surgical dentistry, including implants and smile restoration. His arrival enables us to better serve our patients and contribute more to our local community.
Call today to schedule your appointment with Dr. Lunsford.
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oOwning Le Cookery and Hilton Head Olive Oils and Balsamics hasn’t just made Rachel and Michael Lively better chefs. It’s also helped them live healthier lives.
“We’ve been really focused on the Mediterranean diet. We’re making sure we’re offering the highest polyphenol levels in our olive oils,” Michael said. In fact, they offer a medicinal grade Greek extra virgin olive oil that contains over 1800 mg/Kg per serving. “Physicians are sending their patients to us to purchase our olive oil for health benefits.”
For those of us who don’t have a scientific background, polyphenol is a compound found in plant-based foods that acts as a powerful antioxidant. More and more studies are finding that polyphenol provides protection against certain cancers, cardiovascular diseases and neurodegenerative diseases. High quality, single-sourced and first-pressed olive oils and aged balsamic vinegars, like those sold in the Livelys’ store, are considered “superfoods” and are healthy additions to people’s diets.
“It has definitely taught us a healthier way to cook. We’ve completely cut butter out of our cooking, and I’m learning how to cook on our Smithey cast iron skillets and roasters, which is incredibly healthy and improves the flavor of food,” Rachel added. “Both of our stores complement each other, one providing incredibly delicious and healthy ingredients and the other providing the cookware, tools and pieces to serve it beautifully.”
Sallie Ann Robinson
This local icon is keeping the spirit of Gullah culture alive through food and stories.
mMost people’s first introduction to Sallie Ann Robinson, Daufuskie Island icon and author, doesn’t happen on one of her tours of the island. It doesn’t happen at a signing for one her many cookbooks. It happens on the page.
As one of the young students taught by Pat Conroy during his tenure at a tiny one-room schoolhouse, a time immortalized in his memoir, “The Water is Wide,” Robinson’s youth was captured in the character “Ethel.”
“Back then, everybody raised a child. It wasn’t about my child and your child, it was about our kids,” she said. “That’s what made the community special.”
The Daufuskie of her youth was far more isolated than it is today, and as a result its people relied on community and self-sufficiency. Robinson remembers raising chickens, falling in love with them despite knowing they were destined for the plate. She remembers learning why they only slaughtered hogs when it was cold – “No flies!”
And it’s in these memories of a culinary culture that she sees what Daufuskie once was.
“I’m proud to say I learned so much through the process that make every meal,” she said. “Even when it came to the work that was put into it – farming, hunting, fishing, crabbing… all of these things brought the joy to the table.”
That upbringing formed the foundation for her cookbooks, works that not only codified recipes that had been passed down through generations but also shared her veneration for the community that wrote those recipes.
Through “Gullah Home Cooking the Daufuskie Way,” “Cooking the Gullah Way, Morning, Noon, and Night,” and “Sallie Ann Robinson’s Kitchen,” she introduced readers to the love language of native islander cooking – fried chicken, red rice, collard greens, sweet bread pudding. But more importantly, it introduced readers to the
culture behind it. Through her guided tours of the island, she continues that education. Through her tireless advocacy, she ensures that those who came after her will still be able to tell those stories.
Whether that means maintaining the sacred grounds of five Gullah graveyards on the island or restoring historic Gullah homes that have been nearly lost to time, she holds the line against her community vanishing into history.
“I’ve had a passion for this going back to the ’80s. I’m never going to stop fixing things up because I want to show people the love that I grew up with. Because these folks are gone and I remember them like it was yesterday,” she said. “Whether it’s cooking or feeding someone, taking the tour and sharing the laughter and joy, or just holding their hands and saying something positive. All of us don’t wake up to the same joy.”
WE LOOK FORWARD TO CONTINUING TO SERVE THE HEALTHCARE NEEDS OF OUR LOWCOUNTRY COMMUNITY.
GULLAH ROOTS, RICH FLAVORS
Sallie Ann Robinson, a sixth-generation native of Daufuskie Island, is a renowned Gullah chef, author and cultural historian dedicated to preserving her island’s heritage. Known for her vibrant personality, she has authored three cookbooks, showcasing traditional recipes and stories. Featured in outlets such as National Geographic and the Food Network, Sallie Ann also offers guided tours of Daufuskie (gullahtours.org), sharing her rich heritage. Immortalized as "Ethel" in Pat Conroy's The Water is Wide, she continues her work as a chef and cultural ambassador.
Main Street Medical is a premier urgent care and family practice serving individuals and families in Hilton Head, South Carolina. Led by Joel Johnson III, MD, the team aims to treat all their patients with dignity and compassion by providing comprehensive medical care services that promote a healthy community.
A physician-owned practice, Main Street Medical has a large team of health care professionals able to provide a wide variety of services that include both primary and urgent care. In addition to adult and pediatric care, the team also provides women’s care, x-rays, laboratory services, medication assistance, and employment physicals.
(from left) Franics Imbarrato, MD, Carlos Cordero, MD, Joel Johnson III, MD, Van Gauby, MD, Nicole Clegg, MSN, APRN, FNP-C,
faces
PROSTHODONTIST
Ericka
PROSTHODONTIST
wWhen Sallie Ann Robinson thinks back to the Daufuskie Island of her youth, one defined by its deeply enmeshed community, she remembers Sunday dinners.
“Every Sunday was a big dinner – family, friends, we would sit and have conversation on top of conversations,” she said. “There isn’t a house I can recall going to where they didn’t offer you something to eat.”
Sometimes it was at her own family home. Sometimes a neighbor’s home. But wherever she found herself, she knew one thing. “You know that food was going be good. But you have to add love to food to get that aroma.”
Thanks to these roving Sunday dinners, she came to know many of her neighbors’ homes as her own. And now she’s looking to save them – and her own home — from destruction.
“These houses are deteriorating. I’m doing them one at a time, turning them into Airbnbs to benefit not only the families but also people who love visiting those homes,” she said. “I hope that others will find some joy in it, too.”
You can help by visiting gofundme.com/f/saving-therobinson-house or by emailing Sallie at mygullah@yahoo.com.
“THAT’S WHY I CHOOSE TO PRACTICE AT ST. JOSEPH’S/CANDLER.”
Dr. William Crosland, Interventional Cardiologist
KENNETH TURNER - SAVANNAH, GA
As an avid workout enthusiast and competitive bodybuilder, Kenneth was taken by surprise when he suddenly began feeling intensely ill. Luckily, he was just a short walk from the Candler Hospital Emergency Room – where he suffered a massive heart attack during his examination.
Literally bringing him back from death after 30 minutes of CPR, the Candler team put him on a ventilator and called Dr. William Crosland. Kenneth was transported to The Heart Hospital at St. Joseph’s Hospital, where Dr. Crosland inserted an Impella and followed it up with a coronary stent. After 30 days in a coma and 2 months in the hospital, Kenneth has made a full recovery. He’s back to working out and still in awe of the lifesaving care he received from Dr. Crosland and the entire St. Joseph’s/Candler team.
Karla Angel
This local chef is redefining healthy eating, one craveworthy bite at a time.
yYou might think that, just because Chef Karla Angel built her reputation on “creating crave-worthy food to help you achieve all your health goals,” that she can’t cut loose every once in a while. That her dedication to reinventing recipes to unleash their full nutritious potential might keep her from joining us mere mortals in line at the burger truck. But that’s exactly the stereotype she’s trying to break.
“That’s what I based my cookbook off of – a fear of food,” she said. “There’s a generalization that food is always either good or bad, that there’s this black and white. That causes stress and confusion. It doesn’t need to be that way.”
That cookbook, “Dig In — For the Love Of Food” encapsulates her long journey as a chef, starting as a teenage athlete who found herself compelled to cook for her own health. “It was just my dad and I, and he worked a bunch when I was in high school,” she said. “We were just going to Panera a lot. I put two and two together that eating out all the time can’t be great.”
She devoured instruction, whether that meant raiding the cookbooks at Barnes and Noble or binge watching Food Network. Even as she went off to college, studying exercise science, she’d often unwind by writing out recipes in class in the same way many of us doodle in the margins of our notebook.
“That’s the point where I realized I really enjoyed this,” she said. “I’d been studying exercise science, but I realized I could improve the food people eat rather than working from the outside in. So I jumped into a whole new field.”
Earning a bachelor’s in nutrition science as well as an associate’s in culinary arts, she quickly found her niche when one of her instructors gave her the opportunity to create a healthy meal plan for him. “He
AN ANGEL’S TOUCH Karla Angel, through her business Chef Karla, provides a comprehensive suite of services to help individuals reach their health and culinary aspirations. From personalized private chef experiences and catering to one-on-one cooking lessons and wellness coaching, Chef Karla tailors her offerings to meet the needs of her clients. She also specializes in custom meal plans, healthy meal prep services and engaging cooking demonstrations. Beyond hands-on experiences, Karla shares her expertise through a variety of online articles focused on meal planning and nutrition. She is also the author of Dig In — For the Love of Food, a book filled with craveworthy, health-focused recipes.
gave me the opportunity to cook for him and he ended up losing 50 pounds over a year,” she said. “It was awesome to see my love for healthy food match his discipline for traditional cuisines.”
That set her on a path that led her to Hilton Head, serving as executive chef at Hilton Head Health before launching her own business, Chef Karla, LLC, five years ago. Whether it’s consulting with a restaurant on adding healthier items, rebuilding an entire menu with an emphasis on nutrition or simply cooking privately for small groups, she has dedicated herself to bringing that balance to food.
“You should be empowered when you make food decisions,” she said. “I look at it in terms of quality food and sensible portions. If you fuel with quality ingredients, you’re going to feel better... You just have to be mindful.”
faces
iBetter eating for life
In her book “Dig In — For the Love Of Food,” Chef Karla Angel outlines how a few changes to a recipe can have a big impact on its nutrition while maintaining its flavor profile.
“We want to think of food as fuel,” she said. “I don’t like a lot of restrictions… if you want to lose weight you think, ‘I have to eat less or I have to eat low calories’ and that’s not where your energy should go. It should go to quality foods.”
And quality foods start with quality ingredients. “Organic fruits and vegetables, meat, dairy… everything organic is going to be more nutritionally dense.
She’s also big on responsible preparation. “You want to respect the classic cuisine and how it’s prepared, but you can ask, ‘does it need to be deep fried or can it get a nice sear with healthy oils?’ And choosing the right oil is key, getting away from canola and vegetable oil, swapping it with olive oil for raw cooking or avocado oil or ghee for high temps.”
And, naturally, eat your vegetables. “Some people aren’t a fan of veggies, but if you give them some love? Crank up that oven and get some carmelization.” LL
STRENGTHENING NONPROFITS
Community Foundation of the Lowcountry is excited to announce the opening of the Ekedahl Center for Nonprofit Excellence!
The center became a reality due to the generosity of Dave and Patty Ekedahl, and it builds on CFL’s commitment to nonprofits who provide programs and services to those most in need in our four-county service area.
The Ekedahl Center for Nonprofit Excellence offers a full slate of programs for nonprofit leadership, staff, and board members, including a year-long training program and various workshops.
To learn more about the Ekedahl Center for Nonprofit Excellence, visit cf-lowcountry.org or call 843-681-9100.
(From left, front row) Dave and Patty Ekedahl with daughter Anne. (Back row) CFL Board Chair Lynn Jennings Taylor and President & CEO Scott Wierman
Play like a Raven
FORMER NFL EXECUTIVE KEVIN BYRNE REFLECTS ON A TRAILBLAZING CAREER WHILE ENJOYING RETIREMENT ON HILTON HEAD ISLAND.
STORY BY BAILEY GILLIAM + PHOTOS PROVIDED BY THE BALTIMORE RAVENS
A STORIED LEGACY In a surprise dedication ceremony at M&T Bank Stadium on August 16, the Baltimore Ravens honored longtime communications executive Kevin Byrne by naming the stadium's new press box after him. The Kevin Byrne Press Box now proudly bears signage at its entrance, commemorating his extraordinary contributions and lasting impact. Throughout his illustrious career, Byrne oversaw the media working space on Ravens gamedays.
mMeeting someone who worked in the NFL is rare, but it’s even more exceptional to meet someone honored with the Pro Football Hall of Fame’s Award of Excellence and an NFL press box bearing his name. Yet , who achieved all this, is now a regular person living the good life on Hilton Head Island — playing pickleball, golf and enjoying island life with his wife, Sally.
Kevin Byrne, and
Byrne’s legendary career in public relations took him through Hall of Famelevel coaches and players, two Super Bowl-winning Baltimore Ravens teams and a NCAA basketball champion — Marquette University’s 1977 squad led by Al McGuire. Byrne also spent five years working alongside Bill Belichick, arguably the greatest NFL coach of all time, and played racquetball with Jim Brown, often considered the best NFL player ever.
Byrne's stories about others could fill volumes, but the spotlight turned toward him recently. A year ago he was inducted into the Pro Football Hall of Fame with an award of excellence, and just two months ago the Baltimore Ravens honored him by naming the press box at M&T Bank Stadium in his name. We sat down with Byrne to hear about his remarkable 41-year career with the Browns and Ravens, his impact on the NFL and the "firsts" that defined his journey.
AN HONORED CAREER
In 2023 Kevin Byrne received the prestigious Pro Football Hall of Fame’s Award of Excellence, recognizing his profound contributions to the Baltimore Ravens and the sport of football as a whole.
Dinner. McGuire led Marquette to a national title that year.
The youngest PR director in NFL history
Byrne’s career in sports PR began modestly, calling in scores from his all-boys Catholic school in Cleveland to local TV stations to help pay tuition. His passion for sports led him to Marquette University, where he majored in broadcast journalism. In college Byrne wore many hats: sports editor of the newspaper, sports director of the campus radio station, Division I wrestler and more. These experiences set him up for success, landing him his first serious gig as sports information director at the University of Missouri St. Louis. But his alma mater called three years later, and Byrne returned to Marquette, this time working with legendary basketball coach Al McGuire. He was part of McGuire’s staff when the team clinched the NCAA Championship in 1977.
But it wasn’t long before the NFL came knocking. Byrne was just 26 years old when the St. Louis Football Cardinals offered him its PR director position. "I was very fortunate at a young age," Byrne recalls. "But I [left] because it was a bad franchise at the time, which I didn’t know." A brief stint as director of public affairs at Trans World Airlines followed, until opportunity knocked. Byrne received a call from the Cleveland Browns' owner — his hometown team — offering him a dream job.
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ALMA MATER GLORY Kevin Byrne is shown with legendary Marquette University basketball coach Al McGuire at the 1977 NCAA Basketball Championship
The NFL’s first marketing department
Working for the Browns was more than just a job for Byrne — it was a chance to innovate. "Art Modell (the Browns' owner) always gave me responsibility beyond my original skill set," Byrne recalls. Modell’s mentorship encouraged Byrne to be creative. "We had the very first marketing department in the NFL," Byrne says. "We produced our own preseason games on television. We created our own TV shows during the week and in the offseason." These practices, now standard across the NFL, were groundbreaking at the time.
Byrne also took pride in connecting the team to the community. "In PR you're a conduit to the community," he says. "The NFL is unique because it’s one of the few things that culturally guarantees an audience. It brings together everyone — from kids to grandparents, to those struggling to make ends meet, to CEOs and politicians. Everyone roots for the common cause. I always thought it was so cool to be involved in something that unites people."
A tough transition
Byrne's connection to Cleveland made Art Modell's decision to move the Browns, renamed the Ravens, to Baltimore in 1996 especially tough. "The first challenge we had in Baltimore was the hurt left behind by the Browns’ departure," Byrne explains. The Colts, Baltimore’s original NFL team, had famously left the city in the middle of the night during a snowstorm in 1984 to move to Indianapolis. "We had to overcome the perception that we did to Cleveland what the Colts did to Baltimore."
Byrne and the team worked hard to prove themselves. "We needed to show Baltimore that we weren’t the same ownership that abandoned them. We’re good people who work hard and will bring you a winner." Byrne sent players out into the community, organized appearances and got team members to talk on local radio and television. "We wanted to be a part of the fabric of Baltimore, and I think we succeeded," Byrne smiles. "There’s some magic there now."
Dealing with major crises
Throughout his career Byrne navigated some significant PR crises. One of the most challenging involved linebacker Ray Lewis, who was accused of double murder. "It was the first time I saw how being Black in America meant not getting a fair shake," Byrne recalls. Lewis was eventually acquitted and went on to become a Hall of Fame player, but the experience left a lasting impact on Byrne. Another crisis involved running back Ray Rice, who was caught on video punching his fiancée in an elevator. "We didn’t handle it as well as we should have," Byrne admits. The team initially stood by Rice, but when the video surfaced six months later, everything changed. "We realized immediately that he couldn’t be on our team anymore."
Byrne reflects on how the situation was mishandled: "We should have focused more on Janaye (Rice’s fiancée) as the victim, rather than Ray. That was our biggest mistake." Rice’s NFL career ended, and he now works with high school football teams and speaks about the impact of his actions. "There’s some irony in the fact that he and Janaye now have two kids, and their oldest daughter is named Raven," Byrne adds.
A POWERHOUSE TEAM Kevin Byrne is shown with Cleveland Browns head coach Bill Belichick and team owner Art Modell at a 1993 kickoff luncheon. Byrne worked closely with Belichick, widely regarded as one of the greatest coaches in NFL history, for five transformative years. He credits Modell with empowering him to revolutionize the NFL front office, shaping the future of the league.
CONTROLLING DESTINY Ray Lewis and Kevin Byrne leave the field after a 2001 Ravens game. Widely regarded as one of the greatest linebackers in NFL history, Lewis was inducted into the Pro Football Hall of Fame in 2018, overcoming controversy after being accused of double homicide in 2000. His career and legacy stand as testaments to resilience and excellence, qualities Byrne witnessed firsthand.
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Play like a Raven
Among Byrne’s many contributions to the Ravens was helping to create the team’s enduring slogan: "Play like a Raven." The phrase was originally coined by the team’s general manager to describe players who embodied toughness and resilience. "We wanted things to be organic and simple," Byrne explains. "So we ran with it — ‘Play Like a Raven’ became more than just a slogan. It became part of the team’s identity."
From community outreach to Super Bowl victories, Byrne was always in the thick of the action. "We weren’t quite on the field or in the huddle, but we were tangential to it all," he says. "To be in the locker room after winning a championship or in the draft room hearing the reasons behind player selections — that’s pretty cool."
SURROUNDED BY CHAMPIONS Kevin Byrne is shown at a Super Bowl XXXV practice in Tampa in 2001, alongside an extraordinary lineup of legends: Hall of Fame running back Jim Brown, Hall of Fame linebacker Ray Lewis, heavyweight champion Joe Frazier, renowned movie producer Spike Lee and Hall of Fame baseball player Hank Aaron.
Memorable interactions
Over the years Byrne met some of the most famous names in sports and entertainment. "I had dinner with Lucille Ball and her husband," Byrne recalls. "Lucy couldn’t have been friendlier, asking me all sorts of questions." Byrne also had the chance to meet one of his childhood heroes, Muhammad Ali. "Ali was in the late stages of Parkinson’s when he visited the Ravens, and everyone wanted their picture taken with him," Byrne says. "He didn’t speak much, and I told him he helped stop the war that killed my brother Pat, a Marine who died in Vietnam. Ali smiled, placed his hand on my knee, and said, ‘My man.’ That’s a moment I’ll never forget."
YOU GOT IT, COACH
Kevin Byrne is shown with Ravens head coach John Harbaugh during a 2009 game. Since taking the helm in 2008, Harbaugh has led the Ravens to more than 173 victories and holds the NFL record for the most road playoff wins by a head coach.
Retirement and Hilton Head life
In 2020 Byrne moved to Hilton Head Island, having vacationed here for years with close friends. "My wife, Sally, and I tell each other often that we live in paradise. We can’t imagine a better place," Byrne says. The couple embraced the island’s outdoor lifestyle, staying active every day. "We play pickleball three or four times a week, golf on the days we don’t play pickleball and bike all around the island."
party of about 100 people at the Byrnes’ Hilton Head home, where they presented him with his own gold jacket — a fitting tribute to his extraordinary career.
Despite his retirement, Byrne remains deeply connected to football. "I still watch every Ravens game," he admits. "And I get upset when we lose. I remember kicking over a footstool after a loss and telling my wife, ‘I couldn’t do that when I was with the team because someone would write about it!’" His heart, it seems, still beats for the Ravens. "Even though I’m not there anymore, my emotions are still tied to the game."
Reflections on a legendary career
As Byrne reflects on his remarkable career, he considers himself lucky. "Competing is a joy. You build strong relationships when you’re having fun and competing at the same time," he says. "To have been involved in public competition for most of my life, franchise against franchise — it was a fantastic way to make a living."
Byrne and his wife are enjoying life on Hilton Head, grateful for the community they’ve found. "We’re truly blessed to be here," he says. "And looking back on my career, I realize how special it all was. I wouldn’t trade a moment of it." LL
HALL OF FAME STATUS Kevin Byrne is shown with his wife, Sally, at the Pro Football Hall of Fame reception and awards luncheon in 2023 in Canton, Ohio. Although he didn’t receive a gold jacket or a bust like the players, Byrne’s family and friends celebrated in style. They hosted a
ISLAND LIFE At the Byrne home in Indigo Run, standing in front of an oil painting by their son Tim. From left: Charlie and Lynne Dayton of Sea Pines, Jim and Mary Barry from Cleveland (who visit at least twice a year) and Kevin Byrne.
OLDFIELD CHARM, MODERN FLAIR This home in Oldfield by Pearce Scott Architects puts a modern twist on Lowcountry design with timeless architectural details and spacious interiors. Thoughtfully designed elements blend rustic charm with contemporary comfort, creating a home that is both stylish and welcoming.
HOME SHOWCASE
w Luxe remixed
THIS OLDFIELD HOME PUTS ITS OWN SPIN ON A CLASSIC DESIGN.
STORY BY BARRY KAUFMAN PHOTOS BY COREY GIBSON
While it’s undoubtedly a cinematic classic, few people realize that “The Wizard of Oz” is technically a remake. In fact, by the time Judy Garland first donned her ruby slippers, there had already been two separate adaptations of the L. Frank Baum classic, one in 1910 and another in 1925.
What does that factoid have to do with the gorgeous Oldfield home here? Only that, as beautiful as this home is and as much as its simple yet effective design feels like a fresh new take on Lowcountry charm, it is in fact also a remake.
“This house is a reuse of a home on Myrtle Island. In fact, we’ve reused this house several times, customizing it to each family,” said Amanda Denmark, project manager with Pearce Scott Architects. “A lot of people like this plan because it has very large, efficient spaces and a lot of bedrooms upstairs. And it’s very easy to manipulate and change into whatever you need.”
The art of reuse
This concept of “reuse” is one that PSA has been exploring in recent years, adding it as an entire classification of proposal along with custom and semicustom plans. In fact, this design is one of several that Front Light Building Company, who built this home, offers as design-build examples. Called the “McCain II” in their materials, the version seen here introduces a few intriguing changes into the remix.
Bringing the outdoors in
One major change, present on the McCain II but not on Denmark’s original Myrtle Island design, is the dual screened porches that dominate the home’s rear façade, creating two levels of year-round enjoyment. While the original had a dormer similar to the dormers on the front, this inspired addition completely changed the character of the home’s second story. When asked if she would have added that to the original design, Denmark responded, “Yes, but the original client didn’t want it. That’s what makes it different for everyone.”
Elevating the exterior
The first can be seen on the home’s exterior, where the home’s foundations set hog fencing between piers for a sense of elevation. “We use different techniques in different communities. So, for example, that would have a solid foundation in Palmetto Bluff, but in Oldfield they want that look with the piers and the hog fencing,” said Denmark. “The original was on actual piers, but in Oldfield we put it on a slab and put on faux-applied hog fencing.”
SCREENED SERENITY The dual screened porches offer two levels of outdoor enjoyment, providing a peaceful retreat and year-round comfort. These inviting spaces seamlessly blend indoor and outdoor living, making them perfect for savoring morning coffee or evening gatherings with friends.
Designed for flexibility
These changes reflect the flexibility inherent in the original design, flexibility that allowed it to be reused and remixed with such ease.
“You essentially have your main core holding the kitchen, living room and entry, and then minor masses on each side holding the bathroom, mud room and laundry room,” said Denmark. “Those pieces can be manipulated fairly easily depending on how big or small you want them, because they don't affect the main box.”
MASTERFUL RETREAT
The spacious primary suite flows effortlessly into a serene en suite bathroom, where crisp whites and soft grays create a calming sanctuary, perfect for relaxation and rejuvenation.
Customization in every corner
Beyond the significant changes, there are the customized touches that allow this home to so beautifully express the individual vision of the original plan. In the great room a tabby fireplace contrasting with darker wood elements in the floating shelf, mantel and beams evokes classic Lowcountry rusticism. In the kitchen the custom brushed-metal range hood lends an industrial contrast to gleaming white cabinets and marble. In the primary suite’s luxurious en suite bath, crisp whites and muted grays create a sense of serenity (while tweaking the original design by setting the soaking tub off to the side, where it had previously been centered on the window).
The result is a home that, yes, technically is a remix. But it’s a remix of a plan that was designed to be re-imagined, remade and reinterpreted to create something bold and new with each iteration. And if The Wizard of Oz taught us anything, it’s that there’s no place like home. But if it taught us anything else, it’s that you don’t always have to be the original to be a work of art. This home proves that. LL
GOURMET HAVEN The kitchen combines sleek white cabinetry with a custom brushed-metal range hood, offering a striking contrast of modern industrial design and classic sophistication.
Serenity now
Large slab stepping stones, thoughtfully placed, continue the bluestone theme, guiding movement through the lush landscape. Each stone creates a rhythm that encourages exploration. The bluestone’s natural tones and the surrounding greenery create a peaceful atmosphere, perfect for strolls or moments of quiet reflection.
Layered luxury
One of the standout features is the contrast between the formal herringbone brick and the more casual Irregular Full Color Bluestone patio, creating an inviting setting perfect for everything from intimate gatherings to casual family barbecues. The space is further enhanced by thoughtfully placed planters and lush greenery, making it an ideal spot for both daytime relaxation and evening entertaining.
Classic meets contemporary
THIS
BEAUFORT HOME SEAMLESSLY BLENDS THE ELEGANCE OF STONE WITH THE CHARM OF BRICK.
tThe team at Savannah Surfaces can help transform any exterior space into something spectacular. This home in Beaufort’s picturesque Hundred Pines neighborhood features materials directly sourced from quarries in the United States and India. The unique blend of sandstone pavers are carefully curated for their palette of soft earthtones. The end result is a masterful mix of sandstone, brick, and bluestone, creating an outdoor oasis that radiates both warmth and sophistication.
Poolside perfection
The Seagrass Sandstone pool deck, reminiscent of our coastal shores, features a large-format pattern and eased edge pool coping for lounging comfort. The warm gold, brown and gray hues complement the traditional brick walkway leading to a shaded patio. With its clean lines and elegant design, the pool is ideal for soaking up the sun on warm afternoons or enjoying starlit evenings.
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THIS 1980S SEA PINES CONDO WAS REDESIGNED INTO A STYLISH AND MODERN FAMILY RETREAT.
STORY BY LOLA JARZEMSKY + PHOTOGRAPHY BY KELLI BOYD
a From dated to dreamy
A major renovation revitalized this Sea Pines condo, transitioning it from dated to stylish and contemporary. What was once a typical island property is now a vacation home bursting with color and light — the perfect place to create cherished family memories by the beach.
“The layout was cut up and boxed in,” said Brandon Edwards, head of operations at Element Construction. “So the idea was to create an openconcept floor plan and a bunk space just for the kids. The parents would have their own spot. We were able to turn the space into a functioning home for the family to come down for long, extended stays or on holidays.”
With the help of interior designer Sara Boyles from Kelly Caron Designs, Edwards and his team created a functional and inviting space where children can play and adults can unwind. By opening up the floor plan, they turned the enclosed 1980s condo into a light-filled, spacious retreat that the growing family will enjoy for years. Here are six highlights of the project.
Beauty & function
Say goodbye to awkward empty spaces and harsh overhead lighting. The new kitchen now features a marble island that maximizes counter space and storage, making the most of every corner. Clean lines, natural materials and minimalist decor lend the room a contemporary edge, while a deep farmhouse-style sink enhances functionality for cooking and hosting. White cabinets offer ample storage, and rattan chairs add a cozy, natural touch to complete the inviting atmosphere.
Space to chill
This living room makeover replaced dated wood elements with bright accents, white marble and sleek wall paneling. Layered fabrics and patterns add depth, while a white linen couch brings a touch of beach-y luxury. White paint amplifies the room's openness, creating an airy atmosphere. Beyond its beauty, the space offers plenty of seating for guests, making it the perfect spot to gather and socialize with friends and family after dinner.
Gather around
By simplifying the color palette, this dining room went from cluttered to cohesive. The space now feels open and bright, filled with natural light and soft, elegant tones. A vibrant painting and centerpiece provide the perfect splashes of color, adding personality to the serene setting.
Playtime paradise
This kids’ room has it all: bunk beds, shelves brimming with toys and a television perfect for movie-night sleepovers. The room’s character shines with its playful wall paneling and wallpapered ceilings, adding intriguing visuals. The cleverly designed bunk bed setup maximizes space. Featuring a full mattress on the bottom and a twin on the top, it’s ideal for sleepovers and accommodating guests. With these touches, the room becomes a fun and inviting haven, ensuring that every sleepover is a memorable adventure for the kids.
Room for two
Stretching windows let light flood into this guest bedroom, while plantation shutters add Southern charm. Natural textures like rattan, stained woods and woven elements bring warmth to the room, while gold accents in hardware and frames introduce a touch of luxury and elegance. These elements combine to create a rich, multidimensional character, ensuring that guests will feel so comfortable, they won’t want to leave.
Rest and recharge
We spend a third of our lives asleep, so why not make that time as serene and restful as possible? The master bedroom, once mismatched and unbalanced, has undergone a stunning conversion with just a few simple updates. Soft blues and whites evoke the calming presence of the nearby beach. Symmetry gives the room a sense of harmony, with matching nightstands and lamps flanking the bed, while white trim adds a touch of elegance. The addition of a canopy bed frame introduces some sophistication, turning the space into a peaceful retreat. This master bedroom is now the ultimate sanctuary for rest and relaxation. LL
Beach-proof flooring
BEAT THE HEAT, HUMIDITY AND SAND WITH THESE TOP PICKS FOR COASTAL LIVING.
STORY BY SHEILA PAZ
When you live by the beach, your floors face more challenges to stay good-looking. They need to endure the heat, humidity and never-ending sand that coastal life constantly throws their way. The right flooring can make all the difference. Chris McCollum, owner of Old Town Flooring, offers his expert advice on the best flooring options for Lowcountry homes that balance practicality with beauty. Whether you're dealing with wet paws, sandy feet or high traffic, these flooring choices will stand strong and stylish through it all.
Weatherproof wonder
1. LUXURY VINYL PLANK OR TILE Looking for flooring that can laugh in the face of moisture, pets and perpetual sand invasions? Luxury vinyl plank (LVP) or tile is your go-to. With its high water resistance — sometimes even fully waterproof capabilities — LVP mirrors the look of wood, stone or other natural materials while providing a soft feel underfoot. It's the unsung hero for families with active pets, children and the occasional beach party. Durable, low-maintenance and perfect for high-traffic areas, it’s the perfect solution when you need floors that can take a hit and still look fabulous.
Sand-resistant solution
2. PORCELAIN OR CERAMIC TILE Porcelain and ceramic tiles are as tough as they come, making them ideal for life by the beach. They’re virtually immune to damage from sand and grit and are a breeze to clean. Go for a matte or textured finish to keep slippery surfaces at bay, especially in wet areas. Just don’t forget to seal those grout lines — nobody wants sandy, stained grout stealing the show.
Rock-solid style
3. STONE FLOORING For an upscale coastal vibe, nothing beats the timeless appeal of natural stone like travertine, slate or limestone. Stone flooring doesn’t just look good — it’s cool underfoot, making it a refreshing option during those steamy Lowcountry summers. Just remember, sealing the grout is key to keeping moisture and sand at bay. Opt for lighter stones to reflect heat and keep your space feeling airy and bright.
Wood without worry
4. ENGINEERED HARDWOOD Love the look of natural wood but worried about beach humidity turning your floors into a wavy mess? Engineered hardwood is your stylish solution. Its layered construction handles the Lowcountry’s moisture far better than solid hardwood, though it’s still best to avoid water-heavy areas like bathrooms or kitchens. Perfect for living rooms and bedrooms, engineered hardwood brings warmth and sophistication without sacrificing durability.
Tour the 2024 Southern Living Idea Home
The 2024 Southern Living Idea Home, built by DillardJones Builders, is open for tours through December 2024! Scan the QR code or visit the URL below for tickets!
Now we’re cooking
USE HIGH-END APPLIANCES TO CREATE THE ULTIMATE KITCHEN FOR FAMILY, FRIENDS AND FEASTS.
There’s no space quite like a kitchen that serves as the true heart of your home. From casual weeknight dinners to hosting grand holiday celebrations, the right appliances can transform your kitchen into the ultimate hub for gathering, cooking and entertaining. To help inspire the perfect blend of function and style, we turned to Brantley King, president of Billy Wood Appliance. Whether you're planning a family meal or a full-blown feast, this setup of premium appliances ensures you're always ready to impress.
FEAST YOUR EYES A perfect fusion of elegance and functionality, this kitchen features luxurious appliances from Sub-Zero, Wolf and Vent-A-Hood, offering an ideal space for both cooking and entertaining. Experience these top-of-the-line models firsthand by visiting the Billy Wood Appliance showrooms on Hilton Head Island and in Bluffton.
Wine and dine
1. Sub-Zero 30-inch designer wine storage
This 146-bottle wine column keeps reds and whites at ideal temperatures in separate zones. Full-extension racks and UV-resistant glass make it both functional and sophisticated, adding a luxe touch to any kitchen.
Top it off
2. Vent-A-Hood custom range hood
More than ventilation — this custom range hood by Vent-A-Hood adds elegance with its rounded design. Fully customizable, it perfectly balances style and function, making it a standout feature in your kitchen.
Keep it chill
3. Sub-Zero 36-inch designer over-and-under refrigerator/freezer
Keep your food fresher longer with the Split Climate cooling system, and find everything easily, thanks to ClearSight LED lighting. Its panel-ready design ensures a seamless look, and with NASA-inspired air purification, your fridge stays as fresh as your ingredients.
Bake your day
4. Wolf 30-inch M Series built-in single oven
Achieve perfectly even cooking with the Dual VertiFlow system. With a variety of modes and built-in gourmet settings, this oven takes the guesswork out of baking and roasting, ensuring pro-level results every time.
Cook for a crowd
5. Wolf 48-inch gas range
This eight-burner beast offers precise control for every cooking method. The additional 18-inch oven is perfect for big gatherings, while porcelain-coated pans make clean-up easy. Choose knobs in red, black or brushed stainless for a custom touch.
Microwave magic
6. Wolf 24-inch standard microwave oven
This powerful microwave handles everything from melting to defrosting with ease. With Gourmet Mode to simplify meal prep, it integrates seamlessly into your cabinetry for a polished, coordinated look.
FLORAL OF THE MONTH
Festive blooms & holiday cheer
EMBRACE THE SEASON’S MAGIC WITH THESE VIBRANT, COLORFUL LOCAL BLOOMS.
PHOTOGRAPHY BY MIKE RITTERBECK
With the holiday season just around the corner, now is the perfect time to infuse your home with festive cheer through vibrant, locally sourced floral arrangements. Kim Epley, artistic director at The Studio at Farmer Blue, draws inspiration from the natural beauty of her 12-acre sustainable cut-flower farm in Seabrook to create stunning designs. Here’s her ideal November arrangement, showcasing the best blooms of the season.
Why it works
Fan favorite: Ranunculus, a Lowcountry staple, offers stunning, long-lasting blooms that transform from tightly closed buds to delicate, vintage-inspired flowers.
Perfect timing: Often overlooked for their fragrance, modern hybrid lilies are both scent-free and pollen-free, making them an ideal choice. They thrive in the region and can be perfectly timed for a November harvest.
Supportive star: Chrysanthemums, or "mums," are affordable and locally abundant, offering a versatile range of colors and shapes, including Pom Poms, Spiders and daisy varieties.
Nostalgic elegance: This charming heirloom vase elevates the display, bringing a touch of history that lets the vibrant flowers shine, creating a perfect blend of vintage and contemporary style.
Design tips
Celebrate fall’s rich colors by incorporating seasonal elements like pumpkins, fruit or gourds.
Use your floral arrangement to inspire your holiday table, matching your menu with the bouquet's palette.
Get creative with vessels — Kim’s clients have used everything from colorful cereal bowls to antique containers for their centerpieces.
Kitchen calm
TRANSFORM YOUR COOKING SPACE WITH COZY NEUTRALS AND BOLD ACCENTS.
Looking to give your kitchen a fresh yet timeless glow-up? Pairing Behr's Renoir Bisque (PPU4-14) with Behr's Whipped Cream (DC-001) can help turn your space into the cozy haven of your dreams — perfect for family feasts or sneaking that quiet cup of coffee before the chaos begins. Whether you're going for warm and snug or bright and breezy, these shades strike the perfect balance between inviting comfort and eye-catching style.
LOWER CABINETS
Renoir Bisque (PPU4-14)
This light sandy beige is the yoga instructor of kitchen colors — calming, grounded and never too loud. It brings a sense of serenity and warmth with earthy undertones that balance everything. It’s perfect for those seeking a neutral with depth but without drama. It’s the color equivalent of a relaxing deep breath.
Dark details, bright impact
Pair light cabinets with dark hardware for sophistication with a modern twist.
Think of it as the kitchen equivalent of wearing a little black dress with statement earrings. Sleek black handles, furniture and dark accessories pop against Renoir Bisque’s warmth and Whipped Cream’s freshness, creating a look that’s balanced yet bold.
UPPER CABINETS
Whipped Cream (DC-001)
This soft white is like a perfect dollop of whipped cream on your favorite dessert — light, playful and the finishing touch that makes everything better. It adds a splash of fun to your kitchen, while its delicate tone enhances the contrast between light walls and darker countertops, creating a crisp, clean look that's always ready for its close-up.
oPlan an open-air feast
MASTER THE ART OF OUTDOOR COOKING WITH THE RIGHT GRILLS, SMOKERS AND EVERYTHING IN BETWEEN.
STORY BY SHEILA PAZ
Outdoor cooking goes far beyond just tossing burgers on the grill — it’s about enhancing flavors, embracing the joy of cooking in the great outdoors and getting creative with your culinary skills. Whether you consider yourself a backyard barbecue champion or a campfire culinary adventurer, each method brings its own unique perks, quirks and, yes, sometimes a little smoke in your eyes. Here’s a look at the top outdoor cooking options, with pros, cons and plenty of food for thought to inspire your next open-air feast.
King of the backyard
The BBQ grill is the reigning champion of outdoor cooking, known for delivering that unmistakable smoky flavor that’ll have your neighbors peeking over the fence. Whether you're team propane for speed or team charcoal for authenticity, this grill handles everything from steaks, to seafood, to that lone veggie skewer.
PROS: Versatile, imparts smoky flavors and makes you feel like a grill master — even when all you're flipping is burgers. CONS: Requires babysitting (we're talking fire flare-ups), and charcoal demands patience (those coals take their sweet time).
BEST FOODS: Steaks, chicken, burgers, veggies, seafood — anything that won't slip through the grates.
HOT PICK: Lynx 42” Professional Built-In Grill Brantley King, owner of Billy Wood Appliances, recommends upgrading to this high-end model offers powerful burners, precise temperature control and versatility for a wide range of dishes, ensuring restaurant-quality results right in your backyard.
Slow & smoky magician
Smokers are for the dedicated food lover, the one willing to give up an afternoon to achieve perfectly smoked meats that melt in your mouth. If you’ve got time and patience, the smoker is the tool that takes humble cuts of meat and turns them into a culinary masterpiece.
PROS: Deep, smoky flavor that makes you feel like a pitmaster. The “set it and forget it” approach (mostly).
CONS: Time-consuming: temperature control is key (so yeah, you're still checking on it) and it’s not great if you're in a rush.
BEST FOODS: Brisket, ribs, pulled pork, smoked chicken — basically anything that turns heads at a barbecue competition.
HOT PICK: The Traeger Pro 575 Pellet Grill offers the convenience of a wood pellet grill with precise temperature control via its WiFire technology. It’s ideal for beginners and experienced smokers alike, delivering that coveted low-and-slow flavor with ease.
Flat-top hero
If the BBQ grill is the king, the Blackstone griddle is the breakfast buffet champion. Perfect for pancakes, bacon, eggs and a stir-fry thrown in for good measure, it’s a culinary multitasker that turns every meal into an all-day diner experience.
PROS: Huge cooking surface, perfect for feeding a crowd. Even heat distribution means no sad, undercooked spots.
CONS: Bulky and about as portable as a kitchen island. Flat foods only — no fancy flame searing here.
BEST FOODS: Pancakes, stir-fries, fajitas, burgers, grilled sandwiches — anything that loves a good flat-top.
HOT PICK: Blackstone 36-Inch Flat Top Griddle With a whopping 720 square inches of cooking space and four independent heat zones, this griddle is a powerhouse for preparing large meals. Perfect for backyard breakfasts or big cookouts, this model delivers versatility and ease.
Your backyard slice of Italy
An outdoor pizza oven doesn’t just cook pizzas — it’s a party waiting to happen. These ovens reach blistering temperatures that turn dough into crispy, chewy perfection in just minutes. Your guests will think you moonlight as a Neapolitan pizza chef.
PROS: Cooks pizzas fast. Impresses everyone and adds a crispy char to your creations.
CONS: Limited to pizza and flatbreads (sadly, no pasta), and it takes time to heat up — just like you before a night out.
BEST FOODS: Thin-crust pizza, flatbreads, calzones, anything that benefits from a blast of heat and crispy edges.
HOT PICK: The Ooni Koda 16 Pizza Oven is a gas-powered outdoor pizza oven that heats to 932 degrees and cooks pizzas in just 60 seconds. Its large cooking surface allows for versatility beyond pizza, making it perfect for flatbreads and roasting veggies.
The pioneer’s choice
Dutch oven cooking has been around for centuries, and for good reason — it’s a slow-cooking powerhouse that can handle everything from stews to freshly baked bread. Suspended over a fire on a tripod, this setup feels like a pioneer’s dream kitchen.
PROS: Excellent for slow-cooking, holds heat like a pro and can handle a variety of dishes. It’s like the crockpot of the wild.
CONS: Bulky, heavy and not exactly something you casually tote on a day hike. If you’re in a hurry, this isn’t the tool for you.
BEST FOODS: Stews, soups, baked beans, cobblers and breads that’ll make you feel like you’re living off the land.
HOT PICK: The Lodge 6-Quart Cast Iron Dutch Oven is perfect for campfire cooking, with its durable cast-iron construction and excellent heat retention. Whether you're simmering stews or baking cobblers, this classic Dutch oven delivers consistent results every time.
Smokeless wonder
The Solo Stove is like the cool, minimalist cousin of the campfire — sleek, smokeless and perfect for those who love outdoor cooking without the hassle of smelling like smoke. It’s a portable powerhouse that burns clean and cooks quickly.
PROS: Smokeless, portable and foolproof. It’s the ultimate “no-mess, no-stress” option for outdoor cooking.
CONS: Best for smaller meals — you won’t be roasting a turkey on this one. It’s also less versatile than a grill or traditional campfire.
BEST FOODS: Hot dogs, sausages, grilled cheese and simple skillet meals that are just as satisfying under the stars.
HOT PICK: The Solo Stove Bonfire is the ultimate smokeless fire pit, perfect for clean, efficient outdoor cooking. Its airflow design minimizes smoke and maximizes heat, making it a great choice for simple meals or relaxing by the fire without all the fuss of traditional campfire setups.
For the rustic adventurer
There’s something primal and satisfying about cooking over an open flame with a campfire grate. It’s rugged, it's rustic, and it’s the cooking method for people who enjoy the occasional whiff of campfire smoke and singed marshmallows.
PROS: No need for gas or electricity — just a good old-fashioned fire. Adds a nostalgic, woodsy flavor to your meals.
CONS: Requires constant attention because who wants their sausages to end up in the ashes? Uneven heat distribution is just part of the deal.
BEST FOODS: Kebabs, sausages, burgers, foil-wrapped veggies and cast iron dishes — because we all love a good campfire stew.
HOT PICK: The Texsport Heavy-Duty Over Fire Camp Grill is sturdy, dependable and perfect for cooking over an open flame. Its large surface area can handle multiple dishes at once, and its rugged build ensures longevity for all your outdoor adventures.
The on-the-go chef’s best friend
The camp stove is for when you want a hot meal but don’t want to deal with the unpredictability of fire. Compact and portable, it’s perfect for making quick, satisfying meals when you’re out in the wilderness (or the backyard).
PROS: Portable, easy to use and requires zero fire-building skills. Great for whipping up a meal when you’re short on time.
CONS: Limited cooking space, and those gas canisters seem to run out at the worst possible time. Not ideal for elaborate feasts.
BEST FOODS: Scrambled eggs, pancakes, pasta, burritos — quick and easy meals to keep you going.
HOT PICK: The Coleman Classic Propane Stove is the perfect companion for camping or picnicking. Lightweight, reliable and easy to use, its dual-burner design allows you to cook two dishes simultaneously, making it a camp chef’s dream.
Flat vs. pointy
SOLVING THE GRILL GRATE DEBATE AND OTHER COOKING CONUNDRUMS.
wWhen it comes to grilling, even seasoned cooks sometimes find themselves scratching their heads over seemingly simple questions. One of the most frequently asked questions is: Which side of the grill grate should be pointing up? The flat side or the pointy side?
The short answer? It depends on what you’re grilling.
The pointy side of the grill grate is designed for a couple of specific reasons. First, those angled edges can create better grill marks on certain foods, giving steaks and chicken that iconic, mouthwatering appearance. The pointy side also allows for more even heat distribution, which can be beneficial when cooking thicker cuts of meat that need consistent heat to cook through evenly.
The flat side, on the other hand, offers a larger surface area, which is perfect for more delicate items like fish or vegetables that might otherwise stick or break apart on the pointier surface. The flat side also tends to produce a more uniform sear, making it a good choice for foods like burgers and hot dogs.
Ultimately, the best side to use depends on your grilling goals. For serious sear marks and a little extra heat, go pointy. For a more even cook and less sticking, opt for the flat side.
Other common grilling questions answered
Do you close the grill lid or leave it open?
This is one of the most common grilling debates. A general rule of thumb is: If you’re cooking something quick-cooking and thin like burgers or steaks, leave the lid open. This allows you to keep an eye on the food and reduces the risk of overcooking. For thicker cuts of meat or anything that benefits from indirect heat (like a whole chicken), close the lid to create an oven-like environment.
How long should you let meat rest?
Resting meat after cooking is crucial to keep it juicy and flavorful. For smaller cuts like steaks or chicken breasts, let the meat rest for about 5-10 minutes. For larger cuts, like a roast or whole chicken, aim for 15-20 minutes. This allows the juices to redistribute throughout the meat, making each bite more succulent.
When should you oil the grill grate?
To prevent sticking and to add flavor, it’s best to oil your grill grate after preheating it. Use a high smoke-point oil like canola or grapeseed, and apply it carefully with a paper towel or a brush. Oiling before preheating can cause the oil to burn off too quickly, which defeats the purpose.
What’s the best way to clean grill grates?
A common misconception is that you should clean the grill grates while they’re cold. In reality, the best time to clean is right after cooking, while the grates are still hot. Use a good-quality tool to scrape away any residue. For a deeper clean, you can soak the grates in a solution of warm water and dish soap, then scrub with a scouring pad.
How do you know when a steak Is done without cutting into it?
While cutting into a steak to check its doneness is tempting, it can release precious juices. Instead, use the finger test method to gauge doneness:
• For rare, press the fleshy part of your palm at the base of your thumb.
• For medium, touch the center of your palm.
• For well done, compare it to the firmness of the base of your pinky.
If you’re new to grilling, investing in a reliable meat thermometer can also take the guesswork out of the process.
Should you flip burgers more than once?
When should you salt meat?
It’s best to salt meat right before it hits the grill. Avoid salting too early, as it can draw out moisture and make the meat dry.
Is there a right way to marinate?
Marinating can elevate your grilling game, but it’s essential to do it correctly. For most meats, 30 minutes to a few hours is sufficient to impart flavor. Avoid marinating in acidic ingredients (like vinegar or citrus juice) for too long, as they can break down the proteins and make the meat mushy. Always marinate in the fridge, not on the counter, to prevent bacterial growth.
Many people believe that you should only flip burgers once, but the truth is you can flip them multiple times for even cooking and a juicier result. Flipping every 30 seconds to a minute allows the meat to cook evenly and reduces the risk of burning.
How do you prevent fish from sticking to the grill?
Make sure your grates are clean and hot before cooking. Lightly oil the fish and the grill grates, and use a spatula to gently release the fish once it has naturally released from the grate. Cooking fish on a plank or in a grill basket is another way to avoid sticking.
Should you grill with olive oil or not?
Olive oil is a fantastic choice for low to medium-heat cooking, such as sautéing or roasting. However, its low smoke point makes it less suitable for high-heat methods like grilling or frying. For those, opt for oils with higher smoke points like avocado, peanut or grapeseed oil.
Should you pat dry meat before cooking?
Yes, always pat meat dry before cooking. This helps achieve a better sear and prevents steaming. Moisture on the surface of the meat turns to steam, which can make it difficult to get that golden-brown crust. LL
FREQUENT FLYER
Prothonotary warbler
THE LOW-HANGING STAR OF LOWCOUNTRY SWAMPS AND BOTTOMLAND FORESTS.
STORY BY BAILEY GILLIAM
tlayer of moss in each one. Then, like a birdy real estate agent, he shows the female around, hopping in and out of each hole to give her the full tour. Once she picks the perfect spot, she gets to work building their nest. They stay monogamous throughout the season — and sometimes even longer, proving that a little chivalry goes a long way in the bird kingdom.
LISTEN UP Scan this QR code to hear the high-pitched, sweet call of the prothonotary warbler.
©MARY ALICE TARTLER
This underrated warbler needs a grand entrance — and quickly! It’s hard to believe so many locals haven’t yet spotted this feathered celebrity. With its dazzling bright yellow plumage, black beady eyes and blue-gray wings, the prothonotary warbler looks like it belongs on the red carpet, not hidden away in a local swamp. But while its striking beauty makes it easy on the eyes, the name prothonotary (prow-thaa-nuh-teh-ree) might not roll off the tongue quite as easily. Fear not, bird enthusiasts, you’re not alone. The name comes from the bright yellow robes worn by papal clerks, known as prothonotaries, in the Roman Catholic Church. Down here in the Lowcountry, some folks call them swamp warblers, but that hardly does justice to this avian aristocrat’s ecclesiastical roots.
Despite its bold appearance, the prothonotary warbler can be elusive. They prefer to stay low, flitting through the dim understory of swampy woodlands where they shine like a little beam of sunlight. Both males and females sport the bright yellow plumage, a rare sight in the avian world, and the males are the ultimate gentlemen when it comes to setting up a home. The male warbler selects several potential nesting sites in standing dead trees, placing a cozy
If you’re lucky enough to spot one of these beauties, count yourself among the blessed. Unfortunately, populations have dropped by about 31 percent since 1966 due to habitat loss, according to the North American Breeding Bird Survey. They stick to specific wet habitats, so you’ll have to know where to look. Don’t strain your neck looking up, though — these warblers tend to hang out low and slow. Next time you’re wandering through a Lowcountry swamp or forest near water, keep an eye out for a flash of gold in the shadows. With their striking appearance and sweet song, they’re like a little bit of sunshine filtering through the leaves. LL
Where to see them
Finding a prothonotary warbler in the Lowcountry is all about scouting the right habitat. They thrive in swamps, marshes and bottomland forests. Look for them flitting low around the water’s edge or foraging above marshes. Their loud, ringing song can often guide you to them before you spot their brilliant yellow plumage. Some great spots to search for these beauties include Audubon Newhall Preserve, Pinckney Island National Wildlife Refuge, the Cypress Wetlands and Savannah National Wildlife Refuge.
“Look in swamps, marshes and slow-moving water,” local birder and wildlife photographer Mary Alice Tartler advises. “Learn to visually identify: look for a bright yellow head and body, gray wings and tail, white underbelly and black eyes and bill. Also look for them in spring and fall.”
Essentials
Attract these beautiful warblers to your own backyard. Head over to Wild Birds Unlimited at the Festival Centre at Indigo Park on Hilton Head Island for everything you need.
FOOD & ACCESSORIES
• Mealworms
• Bark butter
• Nuts & berries suet
• Sunflower chips
• Tail prop suet feeders
• Nest boxes
©GWEN CALLAS-MILLER
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WILDLIFE WONDER
Oh, deer!
THE COASTAL LIFE OF HILTON HEAD WHITE-TAILED DEER AND THEIR REMARKABLE ADAPTATION TO THE LOWCOUNTRY.
STORY BY BAILEY GILLIAM + PHOTO BY ARNO DIMMLING
cCatching sight of a fawn with its delicate white spots and slender legs grazing on lush foliage is a heartwarming experience that evokes a sense of privilege and tranquility — unless, of course, they’re treating your garden like an all-you-can-eat salad bar. On Hilton Head Island and throughout the Lowcountry, these encounters are made even more enchanting by the presence of a unique subspecies — the Hilton Head white-tailed deer, scientifically known as Odocoileus virginianus hiltonensis Native only to this region, these deer have adapted seamlessly to the diverse coastal and suburban landscapes, embodying nature’s resilience as they navigate both natural and developed environments with effortless grace (and a penchant for your azaleas). If you’re especially lucky, you might even witness one swimming across Calibogue Sound to Daufuskie Island — an impressive feat of athleticism and determination, especially for an animal that spends much of its time admiring manicured lawns.
Managing the herd
Hilton Head white-tailed deer are classified as a "species of concern" by the U.S. Fish and Wildlife Service, which is bureaucratic code for “we like them, but they’re getting a bit too friendly.” While culling is regularly approved to keep the population in check and reduce vehicle accidents, these efforts have stirred up a deer-sized controversy among residents and wildlife groups. Initially many deer were relocated across the island to spread them out, but it turns out the deer had no interest in real estate diversity — they just kept coming back to the buffet at Sea Pines. After some intense back-and-forth, including a 1998 injunction that put the deer on the legal equivalent of probation, a 1999 court ruling allowed the culling to proceed under state regulation. Over three years the herd was reduced by 500, and deer-vehicle collisions dropped from about 60 to 10 per year. Since then, the culling program has faced little opposition.
Deer-proof solutions
For locals, finding these natural grazers treating their carefully tended gardens like a buffet can be downright infuriating — nothing like waking up to discover that your prized hydrangeas have become a midnight snack. Longtime St. Helena Island farmer Jacky Frazer estimates deer ate 75 percent of his crops in 2023. Fortunately, there are ways to protect your plants while maintaining a truce with these uninvited dinner guests. Deer tend to avoid plants with strong scents, rough textures or prickly leaves — think of them as picky eaters who turn up their noses at anything that doesn’t smell like roses (literally). Lavender, coneflowers and rosemary are great options, as are herbs like sage and thyme. If you really want to send a clear message to Bambi and friends, try daffodils and other bulb plants, which they find unpalatable. For those dealing with more determined diners, local garden centers stock a variety of “deer-resistant” plants to suit different landscapes. And for the truly relentless foragers, you might need to up your game. Repellents, motion-activated sprinklers or ultrasonic devices can add a touch of high-tech defense to your botanical fortress. And if all else fails, consider deer-proof fencing, like the one at Seabrook Farm in Hilton Head Plantation.
Dawn and dusk encounters
Understanding the habits of Hilton Head white-tailed deer can go a long way in fostering peaceful coexistence with these graceful, albeit occasionally frustrating, neighbors. They are crepuscular creatures, which means they prefer to be out and about during the magical hours of dawn and dusk. This is when they like to grab a bite, catch up on the latest game trails and perhaps swap gossip about the best backyards to snack on. Deer typically keep to a small home range, usually less than a square mile. Family is everything to these deer: does and their fawns form tight-knit groups, while the bucks, like all good bachelors, hang out together until the rut rolls around. During the mating season, or the “rut,” from October through December, bucks get a little more solitary and considerably more macho, strutting their stuff and sparring with their antlers to impress the ladies. After a six-month gestation period, does give birth to one to three fawns, which come equipped with reddish-brown coats and white spots — the perfect camouflage for lying low on the forest floor and avoiding unwanted attention.
Let them be
If you come across a baby deer resting quietly in the grass, your first instinct might be to channel your inner wildlife rescuer and jump into action. But hold your horses — or in this case, your deer. What looks like a sad, abandoned fawn is likely just nature's version of “Mom’s at work, don’t talk to strangers.”
“Leave baby deer alone unless they are in obvious danger or distress,” local wildlife rehabilitator Tiffany VanBlaricum advises. “Mom leaves them hidden and will come back for them. If the tips of their ears are curled slightly, they are getting dehydrated and need help. But do not attempt to feed or give them water. Their digestive systems are delicate, and doing so can cause serious harm. Call a rehabber immediately.” If you find a deer injured or in trouble, contact one of these local wildlife rehabilitators: Savannah Wildlife Rescue Center: 912-596-1237
Paws Animal Wildlife Sanctuary: 864-683-3190 Tiffany VanBlaricum: 843-422-2654
For more information on wildlife rehabilitators in the state, visit dnr.sc.gov
monday-friday 10am-5:30pm saturday 10am-4pm
PHOTOGRAPHY
BY LISA STAFF STYLED BY BAILEY GILLIAM
Stylish studies
Fashion inspiration often arises in the most unexpected places — even where food and hospitality take the spotlight. For our Cooking Issue, we visited the USCB Hilton Head Island campus on Office Park Road to see how local trendsetters are styling themselves. This 40,000-square-foot facility, home to the university’s cutting-edge Hospitality, Resort and Tourism Management program, seamlessly combines style and substance. With its state-ofthe-art classrooms, beverage lab and demonstration kitchen, the campus is a creative hub — whether in education or fashion-forward expression. From casual chic to refined ensembles, the looks here reflect a dynamic blend of academic excellence and personal style
Sean Barth
PROFESSOR OF HOSPITALITY MANAGEMENT AT USCB
Local since: 2006
What are you wearing? Palmettoes How would you describe your style? Outdoorsy and athletic. Favorite thing to cook: Everybody likes me to make shrimp scampi, but I prefer to cook Mexican and Italian food. Favorite kitchen gadget: I like my Big Green Egg. I like to smoke, bake and grill on there.
Megan Rutan
JUNIOR AT USCB, HOSPITALITY MANAGEMENT
Local since: 2017
What are you wearing? Evelyn & Arthur How would you describe your style? More masculine. I wear sports shorts and T-shirts – very casual. Favorite things to cook: I like to cook steak, chicken, hot dogs, hamburgers and bar-style food on the grill. Favorite cooking gadget: Sous-vide.
STREET STYLE fashion
STYLIST
Family fits
Thanksgiving dinner is the highlight of November, and it's the perfect occasion to show off your style while gathering with loved ones. Impress your relatives with one of these locally inspired looks and celebrate the holiday in fashion-forward comfort.
Available at Outside Hilton Head
Available at Southern Tide
Available at John Bayley Clothier
STREET STYLE
Sarah Beachkofsky-Moore
EXECUTIVE DIRECTOR FOR THE CENTER FOR LOWCOUNTRY HOSPITALITY EDUCATION AT USCB
Local since: 2007
What are you wearing?
The Back Door
How would you describe your style? It can be all over the board, from football gear to formal wear.
Favorite thing to cook:
Chicken Parmesan
Favorite cooking gadget: It’s dangerous, but I like my mandolin slicer.
Wrapped in love
Just in time for the gifting season, S.M. Bradford Co. presents an exclusive collection of cozy and luxurious statement sweaters. Celebrate with themes of love — whether for tennis, pink and green or Hilton Head Island. Find the perfect gift for everyone on your list at S.M. Bradford Co.
Staycation style
The South has always been a refuge from harsh winters, and those before us knew how to find their oasis in the Lowcountry. Inspired by the year-round beauty of our coastal paradise, Spartina’s Southern Resort capsule collection is designed to transport you to a warm, perpetual vacation — no matter the season.
FASHION NEWS
Sneaker chic
The perfect sneakers do exist, and you’ll find them at The Haven Boutique. Meet “Sydney,” the ultimate fusion of ‘80s retro style and modern trends. These low-top sneakers offer a bold yet minimalist aesthetic, making them the perfect companion for all your favorite outfits.
Run right in
Palmetto Running Company has officially opened its brand-new location in Washington Square. Stop by and explore their wide selection of running gear and apparel. Visit them at 25 Minetta Lane, Unit 102 in Bluffton, from 10 a.m. to 6 p.m. MondaySaturday, and 11 a.m. to 4 p.m. on Sundays.
Stack it up
Elevate your style with mix-and-match bracelets that stack effortlessly at Island Girl. Add a touch of sophistication with Elizabeth Newton’s exquisite designer pieces, crafted from 14kt gold-filled beads. Whether stacked or worn solo, these luxurious bracelets are the perfect accessory to complete your look.
Sweater weather
No woman’s wardrobe is complete without a cozy, go-to sweater — even if you live by the beach. With cooler days just around the corner, it’s the perfect time to explore these locally selected sweaters that will keep you warm and stylish all winter long.
NOW OPEN
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Love Local
FESTIVE FUN
Spice up your space with this beautiful kitchen towel featuring a fun and festive design for the holidays.
Available at Gifted
YOU BUTTER BELIEVE IT
Made by Terrafirma Ceramics, this gravy boat and butter dish are handcrafted by expert artisans, giving you one-of-akind pieces for your home.
Put your desserts on display with this “Paper & Pencil” ceramic fluted cake stand. This beautiful stand was made from the Southern Lifestyle tastemaker and designer Gen Sohr collaboration collection with MacKenzie-Childs.
Available at Forsythe Jewelers
Available at Marsh on the May
LETTUCE ENTERTAIN YOU
Made from olive wood, this family salad bowl set is perfect for family dinners and get-togethers.
Available at Hilton Head Oils and Balsamics
IT'S BOUND TO HAPPEN
Discover a vibrant collection of cookbooks celebrating global cuisines, dietary preferences and unique cultural traditions and techniques. Perfect for chefs of all levels, this collection invites you to savor the joy of cooking across cultures, one recipe at a time.
Available at Carolina Jasmine
YES, CHEF!
Gear up for the holiday season with this collection of culinary tools and festive décor, perfect for bringing both style and functionality to your kitchen.
I BE-LEAF IN YOU
Store your spices in style with these adorable leaf bowls. Perfect for tea leaves, spices or other seasonal treats.
Available at The Spice and Tea Exchange
LOOKING SHARP
This nine-piece Wüsthof knife set is the perfect addition to your culinary tool set and makes a great gift for any chef in your life.
Available at Cassandra's Kitchen
LET THIS BOIL OVER
Ideal for slow cooking on a cool winter's day, this Dutch oven by Smithey is American-made and comes with a lifetime guarantee. Available at Le Cookery
A CUT ABOVE
Add a personal touch to your kitchen with these stunning, customizable wooden cutting boards.
Available at Pyramids
Our inventory is at an all time high right now so start your holiday shopping early for the best selection.
FINTASTIC!
This set of glassware by Rolf Glass features an iconic etched school-of-fish design. Perfect for a Lowcountry cocktail hour. Available at The Pelican's Pouch
With over 75 years of combined experience in the jewelry industry, our knowledgeable staff specializes in matching your personality and style with jewelry that you will love wearing for years to come.
5-MINUTE HISTORY
Tracing the tastes of time
REFLECTING ON HILTON HEAD'S 3,000-YEAR CULINARY EVOLUTION, FROM INDIGENOUS NATIVE AMERICAN PRACTICES TO CONTEMPORARY SOUTHERN CUISINE.
iIf there had been written records, the earliest menus on Hilton Head Island over 3,000 years ago would have featured game, such as venison, squirrel, possum, rabbit and raccoon. Fowl like duck, dove, quail and turkey were also common, as were fish and shellfish, such as redfish, flounder, oysters, clams, mussels, snails, shrimp and conch, all native to the area.
Before the advent of agriculture, people supplemented their meals with nuts, wild roots and root vegetables. The “Three Sisters” came with agriculture – beans, corn and squash. Muscadine grapes, blackberries and raspberries, especially abundant in low-lying, swampy areas, provided a natural dessert, while various peppers and sassafras were used to enhance flavors.
Native American cooking typically used three methods: roasting meat over an open fire on sticks or barbacoa racks, cooking vegetables on heated stones to soften and bring out flavors, boiling ingredients in pottery vessels over a fire or using heated stones. Corn was ground into meal or treated with an alkaline salt to make hominy, which could then be used to prepare cornbread or grits. Potatoes were mashed with peppers or other vegetables, and cornbread was boiled to make a type of dumpling or hush puppy. Meats were cured and smoked over hickory coals.
European settlers, particularly the English and Scottish, borrowed from Native American cuisine while introducing their own culinary traditions. In the 17th and early 18th centuries, birds were so plentiful that many varieties found their way onto colonial tables, with passenger pigeons being highly prized until they were hunted to extinction, the last known pigeon dying in 1914. Meat preservation techniques included drying, salting, smoking and brining. Meat was also cooked and packed
STORY BY RICHARD THOMAS
into jars covered with butter, lard or tallow to prevent spoilage, allowing it to be preserved for weeks or even months. That method is called potting.
Another preservation method was pickling meat in vinegar and salt brine, stored in wooden barrels for transport, particularly to the West Indies. Colonial brines were flavored with salt and spices but did not include garlic, which was considered medicinal until the 19th century. Jumble cookies, made with flour, eggs, sugar, water and caraway seeds, were often flavored with rosewater, reflecting the influence of the Dutch East India Company, a chartered
trading company and one of the first jointstock companies in the world. Pepper cake, a gingerbread-like loaf spiced with black pepper and molasses, was studded with candied fruits, with the antibacterial properties of the pepper preventing spoilage for up to six months. Syllabub, a popular drink-dessert, combined hard cider or wine with sweetened whipped cream. An 18th-century recipe advised flavoring cider with sugar and nutmeg and then milking a cow directly into the mixture.
In the Antebellum South, cuisine varied greatly by wealth and social status. The planter elite would host lavish dinners featuring ham,
Richard Thomas is an owner and guide for Hilton Head History Tours and is the author of Backwater Frontier: Beaufort Country, SC, at the Forefront of American History.
SOUTHERN STAPLE Hoecakes, a staple of Lowcountry cuisine, trace their origins to indigenous peoples and enslaved Africans who combined their culinary traditions. Originally made by cooking a simple batter of cornmeal, water and salt on a flat surface, hoecakes were named for being cooked on the blade of a hoe over an open fire.
the upper class during the Colonial and early Antebellum periods. Traditionally made by milking a cow directly into a bowl of sweetened wine or cider, the mixture would curdle and create a delicate, airy froth.
roasted turkey, mutton, beef à la mode and boiled turkey stuffed with oysters. These meals were accompanied by crystal dishes of celery, cranberry sauce and additional vegetable dishes, as well as scalloped oysters. For more modest households, including those of enslaved people, corn and pork were staples, along with cornmeal, yams and rice. Dishes like apple fritters, Dutch salad and onions and apples fried in lard or butter were special treats. A unique dish, "artificial oysters," featured grated green corn mixed with batter, fried on cornbread and topped with butter and molasses. Johnny cake, a simple cornmeal batter baked or fried and smothered in butter and molasses, was a popular main course or dessert.
For enslaved people, meals often consisted of trough mush, a mixture of hominy or cornmeal, milk and table scraps or pot liquor, scooped up with an oyster shell. Hoecakes, a cornmeal pancake fried and served with butter and honey when available, were a favorite, and pork scraps, fish and vegetables from small gardens provided additional sustenance. Enslaved people also incorporated many Native American staples, including game and fish, into their diets. For the Gullah people who remained on the Sea Islands after the Civil War, shrimp, crab, peas, rice, okra and greens were dietary staples.
As the population grew in the mid-20th century, the island's culinary scene expanded, incorporating diverse flavors into traditional Lowcountry fare. Today Hilton Head is a thriving food destination, with over 200 restaurants offering everything from Gullah favorites to global cuisine. From ancient hearths to modern kitchens, the flavors of the island have come a long way, but the same culinary spirit remains — rooted in tradition, enriched by history and endlessly inventive. LL
Moving?
Seated: Al Cerrati, MBA, John Chiacchiero, MBA
Standing: Christopher Kiesel, CFA, Heidi Yoshida, CFP®, Michelle Myhre, CFP®, Sarah Huie, CFP®, Kevin Myhre
FROTHY INDULGENCE Syllabub, a frothy dessert drink, delighted
Lighting up the Lowcountry
THE MAGIC OF HILTON HEAD’S LANTERN PARADE
STORY BY SHEILA PAZ PHOTOGRAPHY BY ARNO DIMMLING
oOnce a year, Hilton Head Island’s night sky comes alive with a vibrant glow as the Lantern Parade lights up the shoreline. From towering herons to radiant jellyfish, this dazzling procession transforms the beach from Alder Lane to Coligny Plaza into a breathtaking display of art and creativity. It’s a magical celebration of community, creativity and light — a must-see event that captures the heart of the Lowcountry. This year’s parade steps off at 5:45 p.m. on Nov. 23.
“The Hilton Head Island Lantern Parade has quickly become an island tradition. It’s such a community-focused arts experience. My favorite part of the parade is seeing the creativity and enthusiasm of our residents and visitors on display. Whether you’re a professional artist or not, all are welcome to be creative and to join the fun,” says Natalie Harvey, director of cultural affairs for the Town of Hilton Head Island. LL
PARADE GUIDELINES
For a safe and enjoyable experience, please note the following rules:
• No dogs allowed
• Stay behind the marching bands
• No bicycles permitted
• Children must be accompanied by an adult
• Please do not walk through or stand on the sand dunes
Plan ahead for the magic
Make sure to arrive early because the festivities begin long before sunset. Starting at 3 p.m., food trucks and drinks will be available at Lowcountry Celebration Park. For ease of travel, park at Coligny Beach or the University of South Carolina Beaufort lot, and take the Breeze Shuttle to either Alder Lane or Lowcountry Celebration Park.
Create your own lantern
Want to be a part of the parade? It’s easy — just bring your own lantern. Admission to the parade is free if you bring a glowing creation. And when it comes to lanterns, anything that lights up counts. Get creative with light-up hats, umbrellas or even handmade lanterns if you’re feeling crafty.
Lantern-making workshops
Looking for inspiration? Join one of these fun lantern-making classes at the Coastal Discovery Museum to create your own glowing masterpiece.
• Jellyfish lanterns: 5:30 p.m., Nov. 14, Coastal Discovery Museum
• Fish lanterns: 5:30 p.m., Nov. 21, Coastal Discovery Museum
Spectator tips
For the best views, find a spot along the beach between Alder Lane and Coligny Beach. Crowds are heavy near the start and finish of the parade. This year’s route also loops around Coligny Plaza, where you can enjoy the parade while dining at local restaurants or exploring nearby businesses.
What: 2024 Hilton Head Island Lantern Parade
When: 5:45 p.m., Nov. 23
Where: Starting at Alder Lane Beach Access, ending at Lowcountry Celebration Park
Details: Visit culturehhi.org for info.
Alder Lane Beach Park
Lowcountry Celebration Park
Coligny Circle